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Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/533
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dc.contributor.authorSousa, Sérgio; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-11-28T13:08:02Z-
dc.date.availablePT_Br
dc.date.available2022-11-28T13:08:02Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationFood Chemistry, England, v.188, p. 504-509, 2015.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/533-
dc.description.abstractThe 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.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectYacon flour Antioxidantpt_BR
dc.subjectYacon flour Antioxidantpt_BR
dc.subjectPhenolic compoundspt_BR
dc.titleAntioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flourpt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
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