Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

• Tipo: Artigo em Revista Científica Internacional
• Data: 2015

Autores

Sérgio Sousa (Autor) Outra; Jorge Pinto (Autor) Outra; César Rodrigues (Autor) Outra; Maria Gião (Autor) Outra; Cláudia Pereira (Autor) Outra; Freni Tavaria (Autor) Outra; F. Xavier Malcata (Autor) FEUP; Ana Gomes (Autor) Outra; M. T. Bertoldo Pacheco (Autor) Outra; Manuela Pintado (Autor) Outra

Revista

Título: Food Chemistry

Vol. 188

Páginas: 504-509

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge

ISI Web of Science

Scopus

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

DOI: 10.1016/j.foodchem.2015.04.047

Assunto: Yacon flour; Antioxidant; Phenolic compounds

Abstract (EN): 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6