Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour. (1st December 2015)

• Record Type: Journal Article
• Authors: Sousa, Sérgio; Pinto, Jorge; Rodrigues, César; Gião, Maria; Pereira, Claúdia; Tavaria, Freni; Xavier Malcata, F.; Gomes, Ana; Bertoldo Pacheco, M.T.; Pintado, Manuela
• Is Part Of: Food chemistry. Volume 188(2015)
• Page Start: 504
• Page End: 509
• Publication Date: 2015-12-01
• Subjects: Yacon flour -- Antioxidant -- Phenolic compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.04.047
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Yacon tuber flour antioxidant properties were investigated. Flour revealed high antioxidant activity correlated with phenolic compounds. Biological assays confirmed antioxidant activity. No pro-oxidant activity was detected. Abstract: 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.