It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry.

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As the demand for healthier foods increases, the use of synthetic antioxidants in the food industry has been the subject of questions regarding food safety due to toxicity issues. Several researches are focused on the search for natural compounds that exhibit this functional property and many plant matrices were studied as potential sources of antioxidants (Cañadas et al., 2021;Fombang et al., 2020;Kumar et al., 2021;Santos et al., 2021). To obtain the antioxidants from plant matrices, the optimization of the extraction processes is an important challenge, including the choice of the extraction methodology (conventional and unconventional methods), the time and temperature of the process, sample/solvent ratio, the mixture of solvents, the solvent toxicity, and the preservation of the bioactive compounds during the process (

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