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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Yacon flour Antioxidant Phenolic compounds
Contexto Educativo
Citação
SOUSA, Sérgio; PINTO, Jorge; RODRIGUES, César; GIÃO, Maria; PEREIRA, Cláudia; TAVARIA, Freni; MALCATA, F. Xavier; GOMES, Ana M.P.; PACHECO, M.T.; BERTOLDO, M.T.; BERTOLDO, Pacheco; PINTADO, Manuela - Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour. Food Chemistry. ISSN 0308-8146. Vol.188 (2015), p. 504–509
Editora
Elsevier