Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

Abstract

The physicochemical properties of Jerusalem artichoke (Helianthus tuberosus L.) tea infusions produced using drying, roasting, puffing, and extrusion methods were investigated. The surfaces of puffed and extruded artichokes were more porous than the surfaces of dried and roasted artichokes. The water solubility index was highest for tea infusions of extruded and puffed artichokes. The total phenolic contents and antioxidant activities of artichoke tea infusions were in the order of puffed>extruded> roasted>hot air dried. Moderate and fine particle sizes used for tea infusions had the highest browning degrees and antioxidant activities, similar to total phenolic contents. Basic data are provided with implications for further development of processed food products, including tea bags using Jerusalem artichoke.

The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production

“…The release of bioactive compounds from Jerusalem artichoke can be affected by processing. For instance, puffing and extrusion processes were recently found to increase the total phenolic content, free radical scavenging activity and ferric reducing antioxidant power of Jerusalem artichoke tea infusion compared to processing by roasting and hot air drying [99] . Moreover, a previous study showed that a combination of high hydrostatic pressure (HPP) and enzymatic treatments and fermentation increased the phenolic content and in vitro antioxidant (radical scavenging and superoxide-like) activities of Jerusalem artichoke tuber extract compared to water extraction [100] .…”

Effect of N Fertilization on the Content of Phenolic Compounds in Jerusalem Artichoke (Helianthus tuberosus L.) Tubers and Their Antioxidant Capacity

“…They are powerful antioxidants and have been reported to demonstrate antibacterial, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory actions [14][15][16][17]. The antioxidant activity of phenolic compounds extracted from JA tubers was confirmed in vitro using ORAC, FRAP and DPPH assays [18][19][20].…”

Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

“…In addition, it contributes to the increased availability of such minerals as Fe, Mg, and Ca, and influences lipid metabolism [ 1 , 6 , 7 ]. Furthermore, JA improves immunity and concentration, alleviates stress, and eliminates toxic metabolites from the body [ 8 ]. Its main applications include the production of inulin [ 9 ], feedstuff, fructose syrup, flour, French fries, biochemical materials, and bioethanol [ 10 , 11 , 12 ].…”