Phenolic content and antioxidant capacity of yacon (Smallanthus sonchifolia) tuber flour

S. Sousa*, C. Rodrigues, F. Tavaria, M. Giao, X. Malcata, M. Pacheco, A. Gomes, M. Pintado

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

Yacon is a native plant of the Andean region of South America, from the sunflower family that has large tuberous roots. Studies regarding functional properties of tuber extracts have shown yacon tubers to have, among other properties, antioxidant capacity (Yan et al., 1999; Simonovska et al., 2003). The research work presented herein entails the characterization of the phenolic content and antioxidant capacity of extracts of yacon tuber flour obtained via different extraction conditions. The best extract from yacon tuber flour was obtained by boiling with deonized water for 10 min at a percentage of 23.4 %(w/v), dry weight, exhibiting a total antioxidant capacity of 1.710 +/- 0.109 g L-1 ascorbic acid equivalent and 1.559 +/- 0.135 g L-1 gallic acid equivalent. Phenolic composition was determined by LC/MS/MS and the analyses revealed the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid.
Idioma originalEnglish
Título da publicação do anfitriãoProceedings of the XIV Biennial Meeting of the Society for Free Radical Research International
Estado da publicaçãoPublicado - out. 2008
Evento14th Biennial Meeting of the Society for Free Radical Research International - Beijing
Duração: 18 out. 200822 out. 2008

Conferência

Conferência14th Biennial Meeting of the Society for Free Radical Research International
Título abreviadoSFRRI 2008
País/TerritórioChina
CidadeBeijing
Período18/10/0822/10/08

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