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Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour

2015Journal article Restricted access
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dc.contributor.authorSousa, Sérgio
dc.contributor.authorPinto, Jorge
dc.contributor.authorRodrigues, César
dc.contributor.authorGião, Maria
dc.contributor.authorPereira, Cláudia
dc.contributor.authorTavaria, Freni
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorGomes, Ana
dc.contributor.authorPacheco, M. T. Bertoldo
dc.contributor.authorPintado, Manuela
dc.date.accessioned2016-04-21T14:05:05Z
dc.date.available2016-04-21T14:05:05Z
dc.date.issued2015
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_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationSOUSA, 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. 504–509pt_PT
dc.identifier.doi10.1016/j.foodchem.2015.04.047
dc.identifier.eid84929377787
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid26041224
dc.identifier.urihttp://hdl.handle.net/10400.14/19896
dc.identifier.wos000356548900069
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectYacon flourpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleAntioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage509
oaire.citation.startPage504
oaire.citation.volume188
person.familyNameSousa
person.familyNameKekhasharú Tavaria
person.familyNameMalcata
person.familyNameGomes
person.familyNamePacheco
person.familyNamePintado
person.givenNameSérgio
person.givenNameFreni
person.givenNameFrancisco
person.givenNameAna Maria
person.givenNamemaria
person.givenNameMaria Manuela
person.identifier162628
person.identifier456608
person.identifier.ciencia-idF11D-362D-1EFD
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-6205-1266
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0003-4776-1571
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridB-9944-2013
person.identifier.ridE-5339-2012
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55649569791
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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