Data of co-extraction of inulin and phenolic compounds from globe artichoke discards, using different conditioning conditions of the samples and extraction by maceration
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概要
The current data presented correspond to the determination of inulin recovery from globe artichoke canned industry wastes. The discard was composed mainly by bracts with a small percentage of stems and receptacles. Artichoke discards (AD) were dehydrated by lyophilization or convective drying at different temperatures (40°C to 100°C). Inulin amount in extracts obtained using hydroalcoholic solvents (ethanol:water 75:25), which are applied for polyphenols recovery, was determined. After that, the sequential extraction of inulin with water and then with hydroalcoholic solvent was done. Finally, inulin content in lyophilized samples using different ethanol:water mixtures was determined. Inulin was determined by vanillin method and total phenolic compounds (TPC) by Folin-Ciocalteu method. From the lyophilized sample it is possible to obtain 3938.7 ± 169.1 mg inulin / 100 g AD dry basis (d.b.) and 2086.3 ± 120.7 mg TPC / 100 g AD d.b. While, from conventionally dried samples, the recovery of inulin can reach 4391.1 ± 208.2 mg inulin / 100 g AD d.b for samples dried at 60°C, but only 337.2 ± 25.9 mg TPC / 100 g AD d.b. was recovered at the same condition. Sequential extraction of lyophilized samples with water (95°C, 30 minutes) and ethanol:water 75:25 (40°C, 60 minutes) recovers in total 10907.3 mg inulin / 100 g AD and 2687.7 mg TPC / 100 g AD d.b. If the ethanol concentration decreases at 50% and the extraction is done only with the hydroalcoholic solvent, the inulin increases up to 5251.2 ± 257.4 mg inulin / 100 g AD d.b. This Data in Brief corresponds to an accompanying work to the article titled "Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines" published at Processes journal [1].
Keywords: Cynara scolymus L.; Inulin; artichoke discards; bioactive compounds extraction; vegetable sample conditioning.
