Características das raízes e do amido de Pachyrhizus ahipa em diferentes épocas de plantio e estádios de desenvolvimento da planta

Leonel, Magali; Ferrari, Tainara Bortolucci; Sarmento, Silene Bruder Silveira; Oliveira, M. A.

doi:10.1590/s0103-90162005000600003

Cited by 9 publications

(3 citation statements)

References 10 publications

(8 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This same behavior has been reported for the ahipa species by Leonel et al. (2005) and even in other tubers, such as potatoes. This behavior can be attributed to the inhibition of the enzymatic hydrolysis of sucrose, which is the principal nonreducing sugar, during the development of tuberization.…”

Section: Resultssupporting

confidence: 89%

“…Regarding nonreducing sugars, all the roots had values higher than 30%, with few changes during development (p >.05) and with no statistical differences between the samples (YS vs. PS). This same behavior has been reported for the ahipa species by Leonel et al (2005) and even in other tubers, such as potatoes.…”

Section: Carbohydrate Analyses: Reducing and Nonreducing Sugars Solub...supporting

confidence: 87%

See 1 more Smart Citation

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

González-Vázquez

Calderón‐Domínguez

Mora‐Escobedo

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Carbohydrate Analyses: Reducing and Nonreducing Sugars Solub...supporting

confidence: 87%

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

González-Vázquez

Calderón‐Domínguez

Mora‐Escobedo

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…• SGX had lower resistant starch content by in vitro digestion experiment. has ever been found to influence the starch characteristics [18], it is reasonable to speculate that other cultivation conditions such as soil and cultivar may also play important roles. Thus, scientific data of starch from P. erosus cultivated in different regions in China are required to develop novel starch resources and improve the utilization value of this high-yield crop.…”

Section: H I G H L I G H T Smentioning

confidence: 99%

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Shi

Huang

Han

et al. 2021

eFood

View full text Add to dashboard Cite

Starch is a kind of natural, renewable, and degradable carbohydrate, severing as basic metabolic energy provider. Different parts of plants, including seeds, roots, as well as stems, leaves, fruits and even pollens are common sources of starches [1,2]. Modern research on starches from various resources have demonstrated wide applications in food, plastic, adhesive, daily necessities, and pharmaceutical industries due to their distinguished gelling, film forming, and biodegradable properties [3][4][5]. Generally, starch is classified into Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS) according to the rate of digestibility in the human body. Specifically, RDS is rapidly digested in the mouth and small intestine, and SDS is completely digested in the small intestine at a comparatively slow rate, while RS is used by microorganisms in the large intestine [6]. The digestibility properties of starch can reflect the nutritional values of food. At present, the major resources of starches in commercial market are maize, cassava, potato, wheat, and rice, which have relatively low contents of RS [7]. With the growing market and industrial demands, exploration of new starches with different physicochemical, structural, and functional properties has been greatly motivated [8][9][10].Pachyrhizus erosus root, also called jicama or yam bean, is a kind of vegetable with crispy and succulent flesh in white or light brown color. It can be eaten both in raw slices and cooked forms. This tropical/subtropical plant in legume family has been cultivated in Mexico since early times, and then being extensively imported to many other countries. It has high productivity and special sensory attributes, but it is underutilized at present [11]. A recent review reported that this un-exploited crop has potential applications in food industry, such as production of monosaccharides, oligosaccharides, high glucose syrups, flour, and wine, and being incorporated in yogurt or other milk products [12]. The tuberous jicama root contains about 80% water, 0.1% lipid, 0.5% ash, 1% protein, 15% carbohydrates, and 9% starch [13]. As a major component of the root, starch has been characterized in many studies [14][15][16][17]. Those starches from Pachyrhizus spp. were found to have small circular and polygonal shapes, and low pasting temperature [12]. At present, there are only a few investigations referring to the physicochemical and functional properties of jicama starches isolated that are widely cultivated in China. Since planting time and development stages

show abstract

Pachyrhizus ahipa

Lim¹

2016

Edible Medicinal and Non-Medicinal Plants

View full text Add to dashboard Cite

Características das raízes e do amido de Pachyrhizus ahipa em diferentes épocas de plantio e estádios de desenvolvimento da planta

Cited by 9 publications

References 10 publications

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility

Pachyrhizus ahipa

Contact Info

Product

Resources

About