Faculty of Biotechnology, Ho Chi Minh City Open University, Ho Chi Minh City, Vietnam
*Corresponding author's E-mail: minh.np@ou.edu.vn
Online published on 17 August, 2020.
The Study was focused on the effectiveness of thermal treatment such as steaming and roasting to total phenolic, total flavonoid content; antioxidant activity on artichoke. Results showed that it may be desirable to use steaming rather than roasting to minimize the loss of total polyphenol, total flavonoid contents and antioxidant activity.
Artichoke, antioxidant, roasting, steaming, total polyphenol, total flavonoid
