Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

Sérgio Sousa; Jorge Pinto; César Rodrigues; Maria Gião; Claúdia Pereira; Freni Tavaria; F. Xavier Malcata; Ana Gomes; M. T. Bertoldo Pacheco; Manuela Pintado

doi:10.1016/j.foodchem.2015.04.047

Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

Sérgio Sousa, Jorge Pinto, César Rodrigues, Maria Gião, Claúdia Pereira, Freni Tavaria, F. Xavier Malcata, Ana Gomes, M. T. Bertoldo Pacheco, Manuela Pintado^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

37 Citations (Scopus)

Abstract

The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222 ± 2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275 ± 3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products.

Original language	English
Pages (from-to)	504-509
Number of pages	6
Journal	Food Chemistry
Volume	188
DOIs	https://doi.org/10.1016/j.foodchem.2015.04.047
Publication status	Published - 1 Dec 2015

Keywords

Antioxidant
Phenolic compounds
Yacon flour

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10.1016/j.foodchem.2015.04.047

http://hdl.handle.net/10400.14/19896

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title = "Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour",

abstract = "The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222 ± 2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275 ± 3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products.",

keywords = "Antioxidant, Phenolic compounds, Yacon flour",

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year = "2015",

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doi = "10.1016/j.foodchem.2015.04.047",

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AU - Sousa, Sérgio

AU - Pinto, Jorge

AU - Rodrigues, César

AU - Gião, Maria

AU - Pereira, Claúdia

AU - Tavaria, Freni

AU - Xavier Malcata, F.

AU - Gomes, Ana

AU - Bertoldo Pacheco, M. T.

AU - Pintado, Manuela

PY - 2015/12/1

Y1 - 2015/12/1

N2 - The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222 ± 2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275 ± 3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products.

AB - The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222 ± 2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275 ± 3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products.

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SN - 0308-8146

VL - 188

SP - 504

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JF - Food Chemistry

ER -

Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

Abstract

Keywords

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