Extraction and Characterization of Inulin-Type Fructans from Artichoke Wastes and Their Effect on the Growth of Intestinal Bacteria Associated with Health

Figure 4

Flow chart of the inulin content (g) in bract and stem parts obtained from 1 kg of fresh artichoke waste using different methods. (blue box) Dried artichoke residue obtained by heating fresh artichoke at 70°C; (green box) inulin content obtained by precipitation with EtOH, 2 : 1 v/v; (light blue box) fructans content measured in precipitated inulin. (a) are the conditions used for the water elimination from the plant parts; (b) and (c) are the two acceptable conditions used to recover the high DP inulin from the dried parts (see text).