Abstract
ABSTRACT The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. Non-edible bracts of Argentine (AR) and Italian (Benevento (BN) and Sicily (SC)) artichoke cultivars were employed. The soluble and insoluble dietary fibers were extracted by physical procedures and determined by chemical, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and chemometric analysis (principal components analysis, PCA). No differences in total dietary fiber content between AR and SC samples were observed, although they both showed higher values than BN. With respect to insoluble fiber, this fraction represents 82.5%, 63.5%, and 55.2% of the total dietary fiber for BN, SC and AR, respectively. Fibers from AR presented different compositions and structures, as determined by ATR-FTIR, compared to those of the Italian cultivars (BN and SC). Comparing the results of dietary fiber measured by ezymogravimetric assay with those obtained by ATR-FTIR and PCA, we conclude that it is possible to discriminate samples that contain different kinds of fiber using ATR-FTIR.
Highlights
KEYWORDS Artichoke waste; ATR-Fourier transform infrared (FTIR); soluble fiber; insoluble fiber. Several vegetables, such as cabbage, asparagus, artichoke, and onion, result in a huge amount of waste during processing of up to 40–50% of their fresh weight.[1]. Such underused material contains both soluble and insoluble fiber that can be extracted and used for several food applications[2] or even in other industries in which fibers are used as potential reinforcers of composite structures.[3]
Indigestible part in insoluble fibers of plant material does not dissolve in water and is left intact as food moves through the gastrointestinal tract
The percentage of the edible part compared to waste from artichokes is between 30 and 50%.[13,14,15]
Summary
Several vegetables, such as cabbage, asparagus, artichoke, and onion, result in a huge amount of waste during processing of up to 40–50% of their fresh weight.[1] Such underused material contains both soluble and insoluble fiber that can be extracted and used for several food applications[2] or even in other industries in which fibers are used as potential reinforcers of composite structures.[3] Dietary fiber consists of a complex group of natural carbohydrate polymers made of a variety of nonstarch polysaccharides, such as cellulose, hemicelluloses, lignin, and pectin.[4] Soluble fiber dissolves in water and it is broken down into a gel-like substance in the gut colon. Indigestible part in insoluble fibers of plant material does not dissolve in water and is left intact as food moves through the gastrointestinal tract. The other functions of dietary fiber are to support the fermentation of bacteria and the increment of the fecal volume, mainly in the large intestine.[6]
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