2014•HeliaOpen access

Quantification of Inulin Content in Selected Accessions of Jerusalem Artichoke (Helianthus tuberosus L.)

J. Brkljača, Marija Bodroža‐Solarov, Jelena Krulj, S. Terzić, Aleksandar Mikić, Ana Marjanović‐Jeromela

Abstract

Jerusalem artichoke is an excellent source of inulin. Inulin has valuable nutritional and functional attributes, and therefore it is needed to know inulin content in different accessions of Jerusalem artichoke tubers. We used rapid high-performance liquid chromatography (HPLC) method following water extraction to determine inulin content in Jerusalem artichoke tubers. HPLC conditions included Rezex RCM-monosaccharide Ca 2+ column, deionized water as mobile phase and light scattering detection. It was found that inulin content of Jerusalem artichoke tubers ranged from 8.16 to 13.46% of fresh weight. The maximum value of inulin content in 12 accessions of Jerusalem artichoke was detected in TUB CG 32.

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Key concepts: Jerusalem artichoke, Inulin, Helianthus, Biology, Food science, High-performance liquid chromatography, Botany, Horticulture