Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

Domingo Ruiz-Cano; Francisca Pérez-Llamas; María José Frutos; Marino B Arnao; Cristóbal Espinosa; José Ángel López-Jiménez; Julián Castillo; Salvador Zamora

doi:10.1016/j.foodchem.2014.03.091

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

Food Chem. 2014 Oct 1:160:134-40. doi: 10.1016/j.foodchem.2014.03.091. Epub 2014 Mar 26.

Authors

Domingo Ruiz-Cano¹, Francisca Pérez-Llamas², María José Frutos³, Marino B Arnao⁴, Cristóbal Espinosa⁵, José Ángel López-Jiménez⁶, Julián Castillo⁷, Salvador Zamora⁸

Affiliations

¹ Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: domingo.ruiz1@um.es.
² Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: frapella@um.es.
³ Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, km. 3.2, 03312 Orihuela (Alicante), Spain. Electronic address: mj.frutos@umh.es.
⁴ Plant Biology (Plant Physiology) Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: marino@um.es.
⁵ Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: cespinosa31416@mail.com.
⁶ Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: joseang@um.es.
⁷ Research and Development Department, Nutrafur, S.A., Alcantarilla, 30820 Murcia, Spain. Electronic address: jcastillo@nutrafur.com.
⁸ Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: sazana@um.es.

PMID: 24799219
DOI: 10.1016/j.foodchem.2014.03.091

Abstract

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 μmol gallic acid equivalents, 6.9-19.2 μmol quercetin equivalents and 85-234 μmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.

Keywords: Antioxidant capacity; Artichoke by-products; Flavonoids; Functional ingredient; Inulin; Phenolics.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Coal Ash / analysis
Cynara scolymus / chemistry*
Dietary Fiber / analysis
Flavonoids / analysis
Food Handling*
Food Industry*
Inulin / analysis
Phenols / analysis
Plant Proteins / analysis

Substances

Coal Ash
Dietary Fiber
Flavonoids
Phenols
Plant Proteins
Inulin