Mahmoud, E., Zeitoun, M., amin, W., ossman, H. (2018). Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods. Journal of the Advances in Agricultural Researches, 23(1), 112-129.
Eman ahmed Mahmoud; Mohamed Abdelhamid Zeitoun; wafaa ali amin; Hanem ossman. "Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods". Journal of the Advances in Agricultural Researches, 23, 1, 2018, 112-129.
Mahmoud, E., Zeitoun, M., amin, W., ossman, H. (2018). 'Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods', Journal of the Advances in Agricultural Researches, 23(1), pp. 112-129.
Mahmoud, E., Zeitoun, M., amin, W., ossman, H. Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods. Journal of the Advances in Agricultural Researches, 2018; 23(1): 112-129.
Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods
2Food Sciences Dept., Fac. of Agric., Saba Bacha, Univ. of Alexandria, Egypt.
Abstract
Proximate chemical composition, minerals content, bioactive compounds and the effect of blanching to inactivate polyphenol oxidase in globe artichoke by-products (bracts (B) and floral stem (FS) was determined. Also, some applicationsof these by-products were evaluated as functional food. The results of present study revealed that nitrogen free extract (NFE) was the highest component of the proximate composition and there were considerable amount of crude fiber (CF). Raw bracts (RB) and raw floral stems (RFS) had 50.34 and 55.00% NFE and 24.84 and 14.88 % CF, respectively. The values of dietary fiber fractions could be ranked in descending orders as follows: neutral detergent fiber (NDF) (46.36 and 33.24%), acid detergent fiber (ADF) (30.69 and 21.30%), cellulose (25.42 and 14.87%), hemicelluloses (15.67 and12.05%) and acid detergent lignin (ADL) (5.27 and 6.43%) for RB and RFS, respectively. Floral stem had higher inulin (7.67%) content than bracts (6.56%). Bracts and floral stems could be considered a good source of macro and micro minerals , K (3089.12 and 3152.71 mg/100g d.w, respectively) was the most abundant one among macro minerals, while Fe (14.95 and 13.87 mg/100 g d.w, respectively) was the most abundant one among the micro- minerals. Sensory evaluation revealed that artichoke by-products could be used in fortifying potato puree and biscuits since all samples were accepted by the panelists. The most acceptable samples of potato puree were that contain 5, 10 and 20% floral stem core puree. As for biscuits, the most acceptable samples were that containing 2.5, 5 and 7.5 % substitution of BFS, for biscuits containing BB was that had 2.5%.
Association of Official Analytical Chemists (2007). AOAC International. (18th end). Gaitherburg: Maryland, USA.
Attia, R. S., Nasser, M. E. and Mona, I. Massoud. (2016). Evaluation of artichoke bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding. Alexandria Journal of FoodScience and Technology, 13(1): 51-62.
Boubaker,M., Damergi ,C., Marzouk ,C., Blecker, C . and Bouzouita, N. (2016). Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread. Mediterranean Journal of Chemistry, 5(5): 548-553.
Ceccarelli, N., Curadi, M., Picciarelli, P., Martelloni, L., Sbrana, C. and Giovannetti, M. (2010). Globe artichoke as a functional food. Mediterranean Journal of NutritionandMetabolism, 3(3): 197-201.
Claus, T., Maruyama, S.A., Palombini, S.V., Montanher, P. F., Bonafe, E.G., Junior, O.D.O.S., Visentainer, J.V. (2015). Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil. LWT - Food Science and Technology, 61: 346-351.
FAO. (2014). Food and Agricultural Organization of United Nation: Economic and Social Department: The Statistical Division.
Gaafar, A.A. and Salama, Z.A. (2013). Phenolic compounds from artichoke (Cynara scolymus L.) by-products and their antimicrobial activities. JournalofBiology, Agriculture andHealthcare, 3: 1-6.
Goering, H. K. and Ven-Soest, P.J. (1970). Forage fiber analysis (apparatus, reagents, procedures and some applications). USDA Agricultural Handbook No. 379.
Helkar, P.B.,Sahoo, A. K. and Patil , N. J. (2016). Review: Food industry by-products used as a functional food ingredients. International Journal of Waste Resources, 6:3.
Hooda, S. and Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90: 427-435.
Jimenz-Escrig, A., Dragsted, L.O., Daneshvar,B., Pulido, R. and Saura-Calixto, F.(2003). In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats. Journal of Agricultural and Food Chemistry, 27 (51): 5540 -5545.
Kramer, A. and Twigg, B. A. (1970). Quality Control for the Food Industry, Vol.1.Fundamentals 3rd., the AVI publishing Company , Inc., Westport, Connecticut, XVI,244.
Lattanzio, V., Cicco, N. and Linsalata, V. (2005). Antioxidant activities of artichoke phenolics. Acta Hort, (ISHS) 681:421–428.
Lattanzio, V., Kroon, P., Linsalata, V. and Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. Journal of Functional Food, 1(2): 131-144.
Lombardo, S., Pandino, G., Mauro, R.P. and Mauromicale, G. (2013). Mineral profile in the floral stem of some globe artichoke cultivars. Acta Hort. April; 983: 433 – 437.
Lombardo, S., Pandino, G., Mauromicale, G., Carle, R., Knödler, M., Schieber, A. (2011). Polyphenol and mineral profile of 'Violetto di Sicilia', a typical Italian varietal globe artichoke. In VII International Symposium on Artichoke, Cardoon and Their Wild Relatives 942:445-450.
Orlovskaya, T.V., Luneva, I. L. and Chelombitko, V. A. (2007). Chemical composition of Cynara scolymus leaves.Chem. Nat. Compd.43:239–240.
Pagano, I., Piccinelli, A.L., Celano, R., Campone, L., Gazzerro, P., DeFalco, E. and Rastrelli, L. (2016). Chemical profile and cellular antioxidant activity of artichoke by-products. Food & Function, 7:4841–4850.
Pandino, G., Lombardo, S., Mauromicale, G. and Williamson, G. (2011). Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm. Journal of Food Composition and Analysis, 24: 148-153.
Pandino, G., Lombardo, S. and Mauromicale, G. (2013). Globe artichoke leaves and floral stems as a source of bioactive compounds. Ind. C rop. Prod, 44: 44-49.
Rincón, L., Perez, C., Pellicer, C., Abadía, A. and Sóez, J.( 2007). Nutrient uptake by artichoke. Acta Hor1., 630:287-292.
Romani, A., Pinelli , P., Cantini ,C., Cimato, A. and Heimler, D. (2006). Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L ). Food Chemistry, 95(2): 221-225.
Ruíz-Cano, D., Pérez-Llamas, F., Frutos, M. J., Arnao, M.B., Espínosa, C., López-Jiménez, J.A. and Zamora, S. (2014). Chemical and functional properties of the different by- Products of artichoke (Cynara scolymus L.) from industrial canning process. Food Chemistry, 160:134–140.
Sadasivam, S. and Manickam, A. (1992). Determination of Fructose and inulin . Agriculture Science,Wielly Eastren Ltd., New Delhi, India. pp 15-16.
Sallam, S.M.A. (2005). “Nutritive value assessment of the alternative feed resources by gas Production and rumen fermentation in vitro”, Journal of Agricultural and Biological Science, 1: 200–209.
Salman, F. M., El-Nomeary, Y.A.A., Abedo, A.A., Abd El-Rahman, H.H., Mohamed, M.I., and Ahmed, S . M. (2014). Utilization of artichoke (Cynara scolymus) by-products in sheep feeding. American-Eurasian Journal of Agricultural & Environmental Sciences, 14 (7): 624-630.
Saura-Calixto, F. and Goñi, I. (2006). Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry, 94(3): 442-447.
Saura-Calixto, F., Serrano, J., and Goñi, I. (2007). Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry, 101 (2): 492-501.
Schieber, A., Stintzing, F. C. and Carle, R. (2001). By-products of plant food processing as a source of functional compounds recent developments. Trends in Food Science and Technology, 12(11): 401-413.
Sharara,M.S. and Ghoneim, I. M. (2011). Inulin in some artichoke by-Product: determination and effects of some technological processes thereon. Alexandria Journal of FoodScience and Technology, 8 (1): 1-8.
Sharma, S. K., Bansal, S., Mangal, M., Dixit, A.K.; Gupta , R.K. and Mangal, A.K. (2016).Utilization of food processing by-products as dietary, functional, and novel fiber: A review . Critical Reviews in Food Science and Nutrition, 56:10, 1647-1661.
Sonnante, G., Pignone, D. and Hammer, K. (2007). The domestication of artichoke and cardoon: from Roman times to the genomic age. Ann. Bot., 100:1095-1100.
Steel, R. B. D. and Torrie, T.H. (1980). Principles and procedures of statistics. USA: MS Graw Hill Co.
Van Waes, C., Baert, J., Carlier, L.and Van Bockstaele, E. (1998). A rapid determination of the total sugar content and the average inulin chain length in roots of chicory (Cichorium intybus L). Journal of Science food Agriculture, 76: 107–110.
Wafaa, A. A., Mona, M. I. and Attia, R.S. (2005). Some specified products prepared frome Jerusalem artichoke (Helianthus tuberosus. L.) tubers. AlexandriaJournal of Agricultural Research, 50 (3):75-81.
Zuorro, A., (2014). Response surface methodology analysis of polyphenol recovery from artichoke waste. American Journal of Applied Science, 11: 1463-1471.
View on SCiNiTO
Top