Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Monika ŇORBOVÁ, Alena VOLLMANNOVÁ, Silvia FEDORKOVÁ, Janette MUSILOVÁ, Natália ČERYOVÁ, Judita LIDIKOVÁ
The Jerusalem artichoke (Helianthus tuberosus L.) is high in protein, inulin, and other bioactive ingredients. In this study, the effect of heat treatment methods as well as the effect of the variety on its total polyphenol content and antioxidant activity were investigated. The total polyphenol content ranged from 0.36 to 0.87 mg GAE.g-1 DW in raw flesh and from 0.41 (baking) to 1.01 mg GAE.g-1 DW (boiling) in heat-treated tubers. The antioxidant activity (AA) was determined by the methods of DPPH and FRAP. DPPH values ranged from 0.18 to 1.09 (raw flesh), 3.03 to 4.74 (boiled samples), 2.34 to 2.94 (baked samples), 2.88 to 3.22 (microwaved samples), and 2.25 to 6.17 (steamed samples) μmol TE.g-1 DW. AA values by the method FRAP ranged from 3.5 to 3.82 (raw flesh), 7.51 to 8.53 (boiled samples), 4.26 to 6.80 (baked samples), 4.98 to 6.72 (microwaved samples), and 4.89 to 8.04 (steamed samples) μmol TE.g-1 DW. All studied heat treatment methods had a positive effect on the TPC and AA. Our results confirm the promising potential of artichoke use in functional food preparation.
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