Quantitative Analysis of Inulin Content in Jerusalem Artichoke and Chicory Samples
Quantitative Analysis of Inulin Content in Jerusalem
Artichoke and Chicory Samples
Hovsepyan Varduhi,
Makaryan Edvina,
Vartanova Mariam
Summary
Key words: Helianthus tuberosus L., Cichorium intybus L., prebiotic, wild Jerusalem artichoke tubers, chicory roots, chicory coffee
In recent decades, there has been a steady increase in interest in natural prebiotics, which help normalize gut microflora and strengthen human health. Among the most studied natural prebiotics, inulin occupies a special place: a polysaccharide from the fructan group. Inulin is the second most common storage carbohydrate in plants after starch and is widely found in the roots and tubers of Asteraceae family plants.
The results showed that Jerusalem artichoke is a richer source of inulin than chicory. Wild Jerusalem artichoke tubers contain 97.65 g of inulin per 100 g of dry matter, which significantly exceeds the levels in greenhouse-grown tubers.
In chicory, inulin content varies between roots and above-ground parts of the plant. Soluble chicory coffee contains significantly less inulin – 19.94 g/100 g, due to technological processing.
Jerusalem artichoke, especially the wild type, can be used as an effective source of prebiotics and a functional ingredient in the food industry. Chicory roots are also valuable, but to maintain maximum biological activity, they should be used raw or dried, avoiding high-temperature processing. Ready-made chicory coffee remains primarily a dietary beverage with a moderate prebiotic effect.
DOI: https://doi.org/10.58726/27382923-2025.2-38