Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/533
Título: Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour
Autor(es): Sousa, Sérgio; et al.







Palavras-chave: Yacon flour Antioxidant
Yacon flour Antioxidant
Phenolic compounds
Data do documento: 2015
Editor: Elsevier
Citação: Food Chemistry, England, v.188, p. 504-509, 2015.
Resumo: 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.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/533
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