Carbohydrates and Total Phenolic Contents of Domestic Cooked Artichoke
| Autor: | Jean-François Grongnet, G. Leroy, C. Baty-Julien, S. Mabeau |
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| Přispěvatelé: | Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
cooking treatments
030309 nutrition & dietetics medicine.medical_treatment Inulin Steaming Horticulture l storage 03 medical and health sciences chemistry.chemical_compound jerusalem-artichoke 0404 agricultural biotechnology Boiling Cynara scolymus medicine 0303 health sciences Chromatography inulin Prebiotic technology industry and agriculture food and beverages Pressure cooking Agriculture 04 agricultural and veterinary sciences 040401 food science quantification products chemistry total phenolic content [SDV.SA.SPA]Life Sciences [q-bio]/Agricultural sciences/Animal production studies Fermentation Citric acid Jerusalem artichoke |
| Zdroj: | Acta Horticulturae Vii International Symposium on Artichoke, Cardoon and Their Wild Relatives Vii International Symposium on Artichoke, Cardoon and Their Wild Relatives, 2012, Louvain (BE), Belgium. pp.369-376, ⟨10.17660/ActaHortic.2012.942.54⟩ ResearcherID Vii International Symposium on Artichoke, Cardoon and Their Wild Relatives, 2012, Louvain (BE), Belgium. pp.369-376 |
| DOI: | 10.17660/ActaHortic.2012.942.54⟩ |
| Popis: | Artichokes have a health-promoting potential attributed to their high antioxidant activity due to their high phenolic content, and to the presence of inulin that has prebiotic properties. Through fermentation, inulin affects bowel functions and microbial enzymes activities. The products of the fermentation process are short chain fatty acids and gases such as carbon dioxide and hydrogen. The gas production can also induce discomfort for some people and lead them to reduce artichoke consumption. The present work focused on the changes occurring in artichoke after some of the common household cooking treatments (pressure-cooking, steaming, microwaving, conventional boiling and the adding of ingredients to the boiling water) on the content of carbohydrates and total phenolic (TPC). Carbohydrates content was determined by anion exchange HPLC with pulsed amperometric detection, and TPC according to the Folin-Ciocalteu procedure. Cooking water was also analysed. TPC was the highest in steamed and boiled artichokes. All cooking methods induced inulin concentration and DP changes. A decrease in the higher polymerized fractions (degree of polymerization, DP>40) with an increase in the less polymerized fractions (DP |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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