Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers

Simonovska, Breda; Vovk, Irena; Andrenšek, Samo; Valentová, Kateřina; Ulrichová, Jitka

doi:10.1016/s0021-9673(03)01183-x

Cited by 148 publications

(109 citation statements)

References 17 publications

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“…Besides the fructan content, yacon contains considerable phenolic acid levels, among which can be mentioned chlorogenic acid, caffeic acid, and ferulic acid, which demonstrate antioxidant activity and consequently can protect the cell membranes against free radical damage (TAKENAKA, 2003;SIMONOVSKA et al, 2003;ROCHA et al, 2007;ÖZTÜRK;TUNÇEL, 2011;DINCER et al, 2012).…”

Section: Methodsmentioning

confidence: 99%

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

et al. 2013

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Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

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Section: Methodsmentioning

confidence: 99%

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

et al. 2013

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“…For each plate, more than 30 spots of samples can be studied simultaneously in one time. Thus, the use of TLC to analyze the herbal medicines is still popular [41][42][43][44][45][46][47][48][49][50][221][222][223][224]. With the help of the CAMAG video store system (CAMAG, Switerland) and TLCQA-UV methods [51], it is possible to get useful qualitative and quantitative information from the developed TLC plate.…”

Section: Thin Layer Chromatographymentioning

confidence: 99%

Quality control of herbal medicines

Liang¹,

Xie²,

Chan³

2004

Journal of Chromatography B

495

401

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Different chromatographic and electrophoretic techniques commonly used in the instrumental inspection of herbal medicines (HM) are first comprehensively reviewed. Chemical fingerprints obtained by chromatographic and electrophoretic techniques, especially by hyphenated chromatographies, are strongly recommended for the purpose of quality control of herbal medicines, since they might represent appropriately the "chemical integrities" of the herbal medicines and therefore be used for authentication and identification of the herbal products. Based on the conception of phytoequivalence, the chromatographic fingerprints of herbal medicines could be utilized for addressing the problem of quality control of herbal medicines. Several novel chemometric methods for evaluating the fingerprints of herbal products, such as the method based on information theory, similarity estimation, chemical pattern recognition, spectral correlative chromatogram (SCC), multivariate resolution, etc. are discussed in detail with examples, which showed that the combination of chromatographic fingerprints of herbal medicines and the chemometric evaluation might be a powerful tool for quality control of herbal products.

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“…Yan et al (1999) found that yacon roots contain two major antioxidant compounds, identified as chlorogenic acid and tryptophan (48.5 and 14.6 µg.g -1 , respectively; values on a fresh weight basis). Five caffeic acid derivates isolated from yacon roots have being identified: chlorogenic acid, 3,5-dicaffeoylquinic acid; 2,4-or 3,5-dicaffeoylaltraric acid; 2,5-dicaffeoylaltraric acid; and 2,3,5-or 2,4,5-tricaffeoylaltraric acid (SIMONOVSKA et al, 2003;TAKENAKA et al, 2003). It…”

mentioning

confidence: 99%

Antioxidants in yacon products and effect of long term storage

et al. 2012

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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.

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Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers

Cited by 148 publications

References 17 publications

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Quality control of herbal medicines

Antioxidants in yacon products and effect of long term storage

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