Antioxidants in yacon products and effect of long term storage

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 ºC 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.

Effect of Process Parameters on Foam Mat Drying Kinetics of Yacon (Smallanthus sonchifolius) and Thin‐Layer Drying Modeling of Experimental Data

“…), oven and solar drying (Castro et al . ), heat pump drying (Shi et al . ), osmo‐convective technique (Perussello et al .…”

“…Powdered yacon was obtained from convective drying both the pulp encapsulated by native starch (Lago et al 2012) and the fresh roots (Vasconcelos et al 2010). The most common procedure is to dehydrate the sliced tuberous part by several technologies: osmotic dehydration in sucrose solution (Maldonado et al 2008), vacuum oven drying (Reis et al 2012), oven and solar drying (Castro et al 2012), heat pump drying (Shi et al 2013), osmo-convective technique (Perussello et al 2014) and convection followed by lyophilization (Bernstein and Noreña 2014). Despite the various techniques reported, there are no publications on the use of foam mat drying (FMD) for the purpose discussed.…”

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

“…Studies have reported that yacon also presents antioxidant activity related to compounds such as flavonoids (Arnao et al 2011), phenolic acids (Castro et al 2012), and tryptophan (Yan et al 1999), beyond anti-inflammatory (Honoré et al 2012), anti-obesity (Hasani-Ranjbar et al 2013), antibacterial (Joung et al 2010), antifungal (Yun et al 2012), and anticancer (Moura et al 2012) activities.…”

Effects of yacon flour associated with an energy restricted diet on intestinal permeability, fecal short chain fatty acids, oxidative stress and inflammation markers levels in adults with obesity or overweight: a randomized, double blind, placebo controlled clinical trial

“…To the best of our knowledge, this study provides the first clinical evidence that six weeks of yacon flour consumption reduces oxidative stress status in adults with excess body weight. Yacon is a source of phenolic compounds (658 mg GAE/100g of flour), mainly chlorogenic acid, that could neutralize free radicals and improve oxidative stress (3,4,7,27). These compounds contain hydroxyl groups, which can donate electrons and thus reduce free radicals' production, avoiding biomolecules oxidation (10).…”