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Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans

Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this work is to characterize the fructan profile from th...

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Autores principales: Viera-Alcaide, Isabel, Hamdi, Amel, Guillén-Bejarano, Rafael, Rodríguez-Arcos, Rocío, Espejo-Calvo, Juan Antonio, Jiménez-Araujo, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909794/
https://www.ncbi.nlm.nih.gov/pubmed/35267287
http://dx.doi.org/10.3390/foods11050652
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author Viera-Alcaide, Isabel
Hamdi, Amel
Guillén-Bejarano, Rafael
Rodríguez-Arcos, Rocío
Espejo-Calvo, Juan Antonio
Jiménez-Araujo, Ana
author_facet Viera-Alcaide, Isabel
Hamdi, Amel
Guillén-Bejarano, Rafael
Rodríguez-Arcos, Rocío
Espejo-Calvo, Juan Antonio
Jiménez-Araujo, Ana
author_sort Viera-Alcaide, Isabel
collection PubMed
description Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this work is to characterize the fructan profile from the roots of several asparagus varieties grown at different locations and pickled at three vegetative statuses in order to valorize these by-products as fructan source. Fructans were extracted with hot water and fractionated into three pools according to their molecular weight (MW). Their average MW was studied by HPSEC and their degree of polymerization by HPAEC. The fructan content was up to 12.5% on fresh weight basis, depending on variety and sampling date. The relative abundance of the three pools also depended on the picking moment as after the spear harvest period their total content and MW increased. The average MW of the three fractions was similar among varieties with 4.8, 8.4 and 9 sugar units, although fructans up to 30 units were identified by HPAEC. These characteristics make them similar to the commercialized Orafti(®)-GR inulin, a common additive to food products. Therefore, the concept of asparagus roots as cultivation waste must be changed to a new feedstock for sustainable agriculture and industry.
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spelling pubmed-89097942022-03-11 Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans Viera-Alcaide, Isabel Hamdi, Amel Guillén-Bejarano, Rafael Rodríguez-Arcos, Rocío Espejo-Calvo, Juan Antonio Jiménez-Araujo, Ana Foods Article Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this work is to characterize the fructan profile from the roots of several asparagus varieties grown at different locations and pickled at three vegetative statuses in order to valorize these by-products as fructan source. Fructans were extracted with hot water and fractionated into three pools according to their molecular weight (MW). Their average MW was studied by HPSEC and their degree of polymerization by HPAEC. The fructan content was up to 12.5% on fresh weight basis, depending on variety and sampling date. The relative abundance of the three pools also depended on the picking moment as after the spear harvest period their total content and MW increased. The average MW of the three fractions was similar among varieties with 4.8, 8.4 and 9 sugar units, although fructans up to 30 units were identified by HPAEC. These characteristics make them similar to the commercialized Orafti(®)-GR inulin, a common additive to food products. Therefore, the concept of asparagus roots as cultivation waste must be changed to a new feedstock for sustainable agriculture and industry. MDPI 2022-02-23 /pmc/articles/PMC8909794/ /pubmed/35267287 http://dx.doi.org/10.3390/foods11050652 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Viera-Alcaide, Isabel
Hamdi, Amel
Guillén-Bejarano, Rafael
Rodríguez-Arcos, Rocío
Espejo-Calvo, Juan Antonio
Jiménez-Araujo, Ana
Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title_full Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title_fullStr Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title_full_unstemmed Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title_short Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans
title_sort asparagus roots: from an agricultural by-product to a valuable source of fructans
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909794/
https://www.ncbi.nlm.nih.gov/pubmed/35267287
http://dx.doi.org/10.3390/foods11050652
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