Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage.
BACKGROUND
The artichoke (Cynara scolymus L.) accumulates about 50-70 g kg(-1) of its fresh weight as inulin-type fructan. Inulin fermentation increases gas production and thereby provokes intestinal discomfort in some people. The present research focuses on the changes in carbohydrate composition occurring in artichoke heads during storage under different conditions (18 degrees C, 4 degrees C and 4 degrees C under polypropylene film packing).


RESULTS
Carbohydrate content and composition were determined by anion-exchange high-performance liquid chromatography with pulsed amperometric detection. Storage time caused a decrease in inulin content and an average degree of polymerization, accompanied by an increase of free fructose and sucrose due to depolymerization of inulin.


CONCLUSIONS
Higher-temperature storage and storage without packing induce strong carbohydrate changes. Thereby, eating stored artichoke leads to consumption of an inulin quantity that does not provoke unwanted symptoms related to gas production but sufficient to have a prebiotic effect.
Leroy
Gaëlle
G
Bretagne Biotechnologie Végétale, Penn-Ar-Prat, F-29250 Saint Pol de Léon, France. leroy@bbv.fr
Grongnet
Jean François
JF
Mabeau
Serge
S
Corre
Daniel Le
DL
Baty-Julien
Céline
C
D002851:Chromatography, High Pressure Liquid; D031943:Cynara scolymus / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D005632:Fructose / Q000378:metabolism*; D056626:Inflorescence / Q000378:metabolism; D007444:Inulin / Q000737:chemistry / Q000378:metabolism*; D011108:Polymers; D056692:Prebiotics; D013395:Sucrose / Q000378:metabolism*; D013696:Temperature; D014675:Vegetables / Q000378:metabolism*
D004040:Dietary Carbohydrates; D011108:Polymers; D056692:Prebiotics; D005632:Fructose; D013395:Sucrose; D007444:Inulin