| Literature DB >> 26041224 |
Sérgio Sousa1, Jorge Pinto1, César Rodrigues1, Maria Gião1, Claúdia Pereira1, Freni Tavaria1, F Xavier Malcata1, Ana Gomes1, M T Bertoldo Pacheco2, Manuela Pintado3.
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.Entities:
Keywords: Antioxidant; Phenolic compounds; Yacon flour
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Year: 2015 PMID： 26041224 DOI： 10.1016/j.foodchem.2015.04.047
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514