Valorification of Jerusalem Artichoke Tubers (Helianthus Tuberosus) for Achieving of Functional Ingredient with High Nutritional Value

Abstract

Jerusalem artichoke tubers (Helianthus tuberosus) are distinguished by their protein, minerals (potassium, calcium, magnesium, iron, etc.) and inulin content. Inulin can be used in the diet of diabetics as a substitute of sugar, without having an impact on blood glucose. At the same time, an international study had shown that due to their inulin content, regular consumption of Jerusalem artichoke tubers can help to prevent type 2 diabetes. In this paper are presented the results of the researches performed to achieve a functional ingredient (powder) with high nutritional value by processing of Jerusalem artichoke tubers. Thus, the Jerusalem artichoke tubers (Red Jerusalem artichoke and White Jerusalem artichoke varieties) were subjected to a convective drying process at 50°C, to protect bioactive components (vitamins, phenolic compounds, etc.) to a moisture content that allow their milling and turning them into powder and, at the same time, their stability in terms of quality. The achieved functional ingredient was evaluated sensory, physicchemically and microbiologically. The powder obtained from Jerusalem artichoke tubers is characterized by their inulin-type fructans (51.60... 57.45%), crude fiber (6.85...8.27%), total polyphenols (18.51... 44.03 mg GAE/g), proteins (8.75...9.26%), iron (12.45...13.88 mg/100g), potassium (1905.44...2100.35 mg/100g), calcium (50.21...57.45mg/100g), magnesium (84.55...89.95mg/100g) and phosphorus content (300.12...345.35 mg/100g). At the same time, powder achieved from Jerusalem artichoke tubers has antioxidant potential. Due to its complex biochemical composition, the functional ingredient achieved from Jerusalem artichoke tubers can be used to fortify food and also as a sweetening agent for products destined to diabetics.

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“…The processed samples showed a significant decrease at p<0.05 level when compared with unprocessed-JATF samples. The present data is comparable with 22 who reported that white variety of Jerusalem artichoke tuber had 300.12 ± 30.01 mg/100 g potassium content. Likewise, the potassium content of boiled sweet potato (3,061.08 mg/100 g) was significantly reduced when compared with unprocessed (3,288.24 mg/100 g) 29 .…”

Moderation of Inulin and Polyphenolics Contents in Three Cultivars of Helianthus tuberosus L. by Potassium Fertilization

“…Waldspindel. Considerable differences in the antioxidant capacity of different Jerusalem artichoke cultivars were also reported by Catana et al [42]. The antioxidant capacity of cvs.…”

Jerusalem artichoke (Helianthus tuberosus L.) as a medicinal plant and its natural products

“…Inulin content in Helianthus tuberosus ranges from 14-25% of fresh tuber mass (36,(38)(39)(40). Inulin is a fructan and a valuable prebiotic reducing the development of pathogenic bacteria in the intestines and facilitating the functioning of bifidobacteria capable of enzymatic hydrolysis of the β-1,2-glycosidic linkage (16,36). Inulin molecules are varied, like starch, and can contain more or less fructose.…”

“…<200) and changes depending on cultivars, weather conditions and the physiological and chronological age of the plant. The degree of polymerization of inulin obtained from Helianthus tuberosus tubers can be equal to inulin extracted from chicory roots or even higher (16,36). A lot of research was conducted on refined prebiotics, such as inulin or fructo-oligosaccharides (FOS) as nutraceuticals, but there is very little information on the prebiotic potential of products rich in inulin and FOS, such as Helianthus tuberosus L. Samal et al (12) conducted a research in order to assess the prebiotic activity of Helianthus tuberosus tubers on rats.…”

“…Some bioactive ingredients can be extracted from leaves and stems, offering additional applications in the pharmaceutical industry (6,7,(13)(14)(15). Those various applications and low cultivation costs make Jerusalem artichoke (JA) a promising alternative species with a rich chemical composition, sensory qualities, medicinal properties and others, which increase its popularity as a raw material that can partly or completely replace scarce raw materials and broaden the offer of products, including functional food and drugs (7,12,(16)(17). Therefore, the aim of this paper was to determine the nutritional and health properties of Helianthus tuberosus, identify its medicinal products and learn more about this valuable species.…”