Artichoke carbohydrate content
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Artichoke Carbohydrate Content Overview
Artichokes, including both globe artichoke (Cynara scolymus L.) and Jerusalem artichoke (Helianthus tuberosus L.), are notable for their high carbohydrate content, particularly inulin, a type of fructan with prebiotic properties. The carbohydrate profile and content can vary depending on the species, variety, harvest time, and storage or cooking conditions Kocsis2007Bárta2007Levina2017+1 MORE.
Jerusalem Artichoke Carbohydrate Composition
Inulin and Other Carbohydrates
Jerusalem artichoke tubers are especially rich in inulin, which typically makes up 60–65% of the dry mass in early and mid-early varieties when harvested 22–25 weeks after planting, and 55–60% in late varieties harvested 29–33 weeks after planting . On average, the total carbohydrate content of Jerusalem artichoke tubers consists of 80–90% inulin, 7–14% sucrose, and 3–6% reducing sugars . The carbohydrate content can reach up to 80.9% of the dry mass, with total sugar content around 50.48 mg/g .
Influence of Harvest Time and Variety
The carbohydrate profile, especially inulin content, is influenced by the variety and the timing of harvest. Early and mid-early varieties show a strong negative correlation between sucrose and inulin levels, while late varieties show a less pronounced relationship . Tubers harvested in autumn have higher inulin and soluble solids, while those harvested in spring have lower inulin and higher reducing sugars . The inulin content and the degree of polymerization (DP) also change as the plant matures, with a decrease in DP observed during maturation and after frost periods Kocsis2007Levina2017.
Effects of Storage on Carbohydrate Content
Storage Conditions and Carbohydrate Stability
During storage, the total carbohydrate and inulin content of Jerusalem artichoke tubers generally remain stable under cold or outdoor storage for the first several weeks Bárta2007Chekroun1997. However, after about 7 weeks of cold storage at 4°C, a gradual decrease in total carbohydrate content is observed, with losses of up to 16–19% after 13 weeks . The degree of polymerization of inulin decreases during storage, leading to an increase in simple sugars and low DP fructans, especially under outdoor or pool storage conditions .
Carbohydrate Content in Globe Artichoke
Inulin and Soluble Sugars
Globe artichoke heads accumulate about 50–70 g/kg of their fresh weight as inulin-type fructan . The main carbohydrates in artichoke buds include mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, and arabinose, with glucose being the most abundant . The polysaccharide content in artichoke buds can be around 74.78 mg/g .
Changes During Storage and Cooking
Storage leads to a decrease in inulin content and its average degree of polymerization, with a corresponding increase in free fructose and sucrose due to inulin breakdown . Cooking methods also affect carbohydrate content: boiling and steaming cause significant losses of inulin, especially in the higher polymerized fractions, while pressure cooking is less damaging . The addition of citric acid during boiling can reduce inulin content by half .
Conclusion
Artichokes, particularly Jerusalem artichoke tubers, are rich in carbohydrates, with inulin as the dominant component. The carbohydrate content and profile are influenced by variety, harvest time, storage, and cooking methods. Inulin content is highest at optimal harvest times and decreases with prolonged storage or certain cooking methods, while simple sugars increase as inulin breaks down. These characteristics make artichokes a valuable source of prebiotic carbohydrates and dietary fiber Kocsis2007Bárta2007Levina2017+5 MORE.
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