Artichoke Outer Bracts
Artichoke outer bracts are generally produced during the processing of artichoke and represent an excellent source of many nutrients, including uranic acid, carbohydrate, protein and lignin.
g/kg AIRs (Alcohol insoluble residues)
| Rhamnose | 5-9 |
| Fucose | 3-4 |
| Arabinose | 25-68 |
| Xylose | 56-144 |
| Mannose | 12-28 |
| Galactose | 10-31 |
| Glucose | 165-322 |
| Uranic acid | 58-196 |
| Carbohydrate | 545-579 |
| Total Protein | 80-142 |
| Lignin | 209-293 |
| Moisture | 35-92 |
| Total recovered | 973-989 |
(Femenia et al., 1998)
Artichoke bracts contain a very high level of total phenolics, and it justifies their wide use in phytopharmaceutical applications. Chlorogenic acid (5-O-caffeoylquinic acid), 1,5- and 3,4-di-O-caffeoylquinic acids and cynarine are the predominant compounds among hydroxycinnamates, while the main flavonoids are apigenin and luteolin, and their glycosides. TPC of outer bracts ranges between 15.26 ±0.01 to10.726±0.081mg GAE/g DW, and TFC between 17.60±0.034 to 11.153±0.034 mg EQ/g DW (Rejeb et al., 2020). The pectin yields of bract parts of artichoke are about 4.55 ± 0.25 %. The bract sections of globe artichokes possess lower amounts of anhydrogalacturonic acid in their plant tissues than that of the stem section, while the AUA% accounts for about 75.48 % ± 1.70 % (Ceylan et al., 2017). Inulin content (g/100 g of dry material) in bract by-products of artichoke ranges between 27.46±3.79-58.26±5.46 (Zeaiter et al., 2019).
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