title: Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.
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.
authors.affiliation: Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: domingo.ruiz1@um.es.
authors.forename: Domingo
authors.initials: D
authors.lastname: Ruiz-Cano
authors.affiliation: Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: frapella@um.es.
authors.forename: Francisca
authors.initials: F
authors.lastname: Pérez-Llamas
authors.affiliation: Agro-Food Technology Department, Miguel Hernández University, Ctra. Beniel, km. 3.2, 03312 Orihuela (Alicante), Spain. Electronic address: mj.frutos@umh.es.
authors.forename: María José
authors.initials: MJ
authors.lastname: Frutos
authors.affiliation: Plant Biology (Plant Physiology) Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: marino@um.es.
authors.forename: Marino B
authors.initials: MB
authors.lastname: Arnao
authors.affiliation: Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: cespinosa31416@mail.com.
authors.forename: Cristóbal
authors.initials: C
authors.lastname: Espinosa
authors.affiliation: Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: joseang@um.es.
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: López-Jiménez
authors.affiliation: Research and Development Department, Nutrafur, S.A., Alcantarilla, 30820 Murcia, Spain. Electronic address: jcastillo@nutrafur.com.
authors.forename: Julián
authors.initials: J
authors.lastname: Castillo
authors.affiliation: Physiology Department, University of Murcia, Campus Espinardo, 30100 Murcia, Spain. Electronic address: sazana@um.es.
authors.forename: Salvador
authors.initials: S
authors.lastname: Zamora
mesh_terms: D060729:Coal Ash / Q000032:analysis; D031943:Cynara scolymus / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D019649:Food Industry; D007444:Inulin / Q000032:analysis; D010636:Phenols / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis
chemical_list: D060729:Coal Ash; D004043:Dietary Fiber; D005419:Flavonoids; D010636:Phenols; D010940:Plant Proteins; D007444:Inulin
keywords: Antioxidant capacity; Artichoke by-products; Flavonoids; Functional ingredient; Inulin; Phenolics