Related Experiment Video
Updated: Jun 13, 2026
An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
Published on: July 31, 2019
Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage
Gaëlle Leroy1, Jean François Grongnet, Serge Mabeau
1Bretagne Biotechnologie Végétale, Penn-Ar-Prat, F-29250 Saint Pol de Léon, France. leroy@bbv.fr
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 degrees C, 4 degrees C and 4 degrees 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.
More Related Videos
07:25Combining Histochemical Staining and Image Analysis to Quantify Starch in the Ovary Primordia of Sweet Cherry during Winter Dormancy
Published on: March 20, 2019
09:01Extraction and Quantification of Soluble, Radiolabeled Inositol Polyphosphates from Different Plant Species using SAX-HPLC
Published on: June 26, 2020