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

Ruiz-Cano, Domingo, Pérez-Llamas, Francisca, Frutos, María José, Arnao, Marino B., Espinosa, Cristóbal, López-Jiménez, José Ángel, Castillo, Julián, Zamora, Salvador
Food chemistry 2014 v.160 pp. 134-140
Cynara cardunculus subsp. cardunculus, antioxidant activity, artichokes, ascorbic acid, bracts, byproducts, canning, cutting, dietary fiber, functional foods, functional properties, gallic acid, heat treatment, inulin, quercetin, water content
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 (153–729μmol gallic acid equivalents, 6.9–19.2μmol quercetin equivalents and 85–234μmol 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.