Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre

Autor: Robert R. Selvendran, Antoni Femenia, James A. Robertson, Keith W. Waldron
Rok vydání: 1998
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 77:511-518
ISSN: 1097-0010
0022-5142
DOI: 10.1002/(sici)1097-0010(199808)77:4<511::aid-jsfa74>3.0.co;2-2
Popis: By-products arising from vegetable processing activities have been assessed in relation to their potential application as sources of dietary fibre supplements in refined foods. Sources used were fresh cauliflower, globe artichoke and chicory witloof. Non-starch polysaccharide (NSP) content and composition of selected parts of each plant source have been measured from alcohol insoluble residues (AIR) and by fibre analysis, complemented by methylation analysis to characterise structural features of component polysaccharides. Results indicate that cauliflower upper stem NSP was similar to the floret (∽25 g kg−1 fresh weight) and each was rich in pectic polysaccharides. Cauliflower lower stem was enriched in NSP (∽66 g kg−1) due mainly to cellulose and xylan deposition, which resulted in a proportionate decrease in pectic polysaccharides. Artichoke stem (∽38 g NSP kg−1) was similar to the receptacle (∽34 g NSP kg−1) but bracts were heavily lignified. Chicory root and leaf bud were each rich in pectic polysaccharides but NSP content was much higher in the root (∽46 g kg−1) than the leaf (∽8 g kg−1). Results indicate that processing by-products, eg cauliflower upper stem, artichoke stem and chicory root, could prove useful as sources of pectic polysaccharide-rich supplements. However, polysaccharide composition and glycosidic linkage pattern also identified important structural differences between sources. The importance of ‘fibre type’ when considering development of food supplements is discussed. © 1998 SCI.
Databáze: OpenAIRE
Externí odkaz: