Advanced

Antioxidants in yacon products and effect of long term storage

Castro, Alejandra LU ; Caballero, Maciel; Herbas, Adelina and Carballo, Sergio (2012) In Ciência e Tecnologia de Alimentos 32(3). p.432-435
Abstract
Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 degrees C to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is... (More)
Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 degrees C to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
yacon, phenolic content, drying, storage, antioxidant capacity
in
Ciência e Tecnologia de Alimentos
volume
32
issue
3
pages
432 - 435
publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
external identifiers
  • wos:000309938600002
  • scopus:84868010143
ISSN
0101-2061
DOI
10.1590/S0101-20612012005000064
language
English
LU publication?
yes
id
b3e59e5f-dc15-488f-a399-b74e382962ff (old id 3284021)
date added to LUP
2012-12-20 10:55:11
date last changed
2017-02-05 03:57:37
@article{b3e59e5f-dc15-488f-a399-b74e382962ff,
  abstract     = {Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve the antioxidant compounds in yacon roots, 3 mm thick yacon slices were dried in a drying cabinet at 40, 50, and 60 degrees C to a moisture content of 10-14%, and yacon strips were sun dried to a moisture content of 15-20%. The total phenolic content was measured by the Folin-Ciocalteu method, and the quenching capacity was evaluated by measuring the amount of DPPH (1,1-diphenyl-2-pidrylhydrazyl) inhibited in samples after drying and after 7 months of storage. The results showed that it is possible to preserve the antioxidant capacity in yacon after cabinet or sun drying. Both yacon chips and strips presented total phenolic content values similar to those of fresh yacon roots. Both products also showed a high inhibition capacity of DPPH (1,1-diphenyl-2-pidrylhydrazyl). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates that the sun dried strips are more suitable for storage.},
  author       = {Castro, Alejandra and Caballero, Maciel and Herbas, Adelina and Carballo, Sergio},
  issn         = {0101-2061},
  keyword      = {yacon,phenolic content,drying,storage,antioxidant capacity},
  language     = {eng},
  number       = {3},
  pages        = {432--435},
  publisher    = {Sociedade Brasileira de Ciência e Tecnologia de Alimentos},
  series       = {Ciência e Tecnologia de Alimentos},
  title        = {Antioxidants in yacon products and effect of long term storage},
  url          = {http://dx.doi.org/10.1590/S0101-20612012005000064},
  volume       = {32},
  year         = {2012},
}