Synchronous Extraction, Antioxidant Activity Evaluation, and Composition Analysis of Carbohydrates and Polyphenols Present in Artichoke Bud.

AC and CD had significant effects on polyphenol content ( p < 0.05), and D, A 2 , B 2 , C 2 , and D 2 had extremely significant effects on polyphenol content ( p < 0.0001) ( Table 3 ).

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Effects of Different Ultrasonic Times on the Carbohydrate and Polyphenol Contents in Artichoke Bud The carbohydrate and polyphenol contents showed first an increasing trend and then a decreasing trend with the increase in ultrasonic time and reached their highest levels after 40 min ( Figure S1D ).

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