Volume 188, 1 December 2015, Pages 504–509
Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour
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.
Keywords
- Yacon flour;
- Antioxidant;
- Phenolic compounds
Copyright © 2015 Published by Elsevier Ltd.
