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Leroy G.,Bretagne Biotechnologie Vegetale | Grongnet J.F.,Agrocampus Ouest | Mabeau S.,Bretagne Biotechnologie Vegetale | le Corre D.,Bretagne Biotechnologie Vegetale | Baty-Julien C.,Bretagne Biotechnologie Vegetale
Journal of the Science of Food and Agriculture | Year: 2010

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°C, 4°C and 4°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. Conclusion: 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. © 2010 Society of Chemical Industry.


PubMed | Bretagne Biotechnologie Vegetale
Type: Journal Article | Journal: Journal of the science of food and agriculture | Year: 2010

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).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.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.

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