Yacon: benefícios à saúde e aplicações tecnológicas

Gusso, Ana Paula; Mattanna, Paula; Richards, Neila Silvia Pereira dos Santos

doi:10.1590/0103-8478cr20140963

Cited by 40 publications

(37 citation statements)

References 30 publications

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“…Higher soluble solid contents promoted by these mulches are interesting to yacon roots, since this index is expected to be used to verify the quality of roots, mainly due to the habit of eating raw roots; considering that, the higher the soluble solids content the greater the sweetness and the quality, and, therefore, consumers' greater interest (Gusso et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

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Mulches for yacon cultivation

et al. 2018

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In Brazil, studies on commercial exploitation of yacon are still scarce. A growing interest in this vegetable has demanded some researches on this crop cultivation management, though. Considering that yacon has a long cycle, which exposes the soil, studies on mulch management will be of great value. We used a randomized complete block design, with five replicates, under different soil mulches for yacon cultivation: two plastic film covers (black and double-sided), four mulches (corn husk, coffee husk in three levels), and the control (bare soil). Plastic mulch can be used for yacon cultivation, considering that the double sided plastic provides greater production of total roots; however, the same yield of the most valued roots was obtained using black plastic. The second highest total productivity and the highest commercial yield in the most valued root classes were obtained using 50 L m-² of coffee husk as mulch, representing a good alternative for farmers.

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Section: Resultsmentioning

confidence: 99%

“…A functional food that has attracted the interest of population is yacon root (Smallanthus sonchifolius), due to presence of bioactive elements in its composition, such as inulin-type fructose and fructo-oligosaccharides which provides several benefits to health (Gusso et al, 2015).…”

Section: Scientific Communicationmentioning

confidence: 99%

Mulches for yacon cultivation

et al. 2018

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“…Flour made from plants with these characteristics have been used to enrich human diets and can be added to various foods and medicinal preparations. They have been found to produce satisfactory results in physicochemical and sensory analyses (Rocha et al, 2008;Martinevski et al, 2013;Almeida et al, 2014;Gusso et al, 2015). Drying is used in the productive process to remove excess water from raw material and thus prolong shelf life and prevent microbial spoilage (Mujumdar et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of Talinum triangulare (Jacq.) Willd leaves and physicochemical assessment of flour

Alexandre

Oliveira

Resende

et al. 2019

Agraria

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Talinum triangulare (Jacq.) Willd (Talinaceae) is a plant cultivated in Africa, Asia, and Latin America for medicinal and food purposes. This study aimed to assess the drying kinetics of T. triangulare leaves under different temperatures and the physicochemical characteristics of flour produced. Leaves were dried to constant weight in an oven at temperatures of 50, 60, 70 and 80 °C. Drying results were adjusted to mathematical models used to represent the drying of agricultural products. After drying, leaves were ground and the flour was analyzed for mineral and centesimal composition and scanning electron microscopy and absorption spectroscopy in the infrared region were performed. Page's model was the most appropriate for predicting the leaf drying phenomenon. The times required for drying were 32, 10, 7 and 6 hours at temperatures of 50, 60, 70 and 80 °C, respectively. Contents of N, Mg, and Cu in the flour samples were influenced by increasing drying temperature. Other variables of mineral, centesimal and structural composition were did not change. Due to the nutrient contents present in the leaves of T. triangulare, the flour produced can be used in new products.Cinética de secagem das folhas de Talinum triangulare (Jacq.) Willd e avaliação físico-química da farinha RESUMO: Talinum triangulare (Jacq.) Willd (Talinaceae) é uma planta cultivada na África, Ásia e América Latina com fins medicinais e alimentares. Neste trabalho, objetivou-se avaliar a cinética de secagem das folhas de T. triangulare sob diferentes temperaturas e as características físico-químicas da farinha produzida. As folhas foram secas em estufa sob as temperaturas de 50, 60, 70 e 80ºC até atingirem massa constante. Os resultados de secagem foram ajustados a modelos matemáticos usados para representação da secagem de produtos agrícolas. Após secagem, as folhas foram trituradas e a farinha produzida foi analisada quanto à composição mineral e centesimal, microscopia eletrônica de varredura e espectroscopia de absorção na região do infravermelho. Dos modelos testados, o de Page foi o mais adequado para predizer o fenômeno de secagem das folhas. O tempo necessário de secagem foi de 32, 10, 7 e 6 horas para as temperaturas de 50, 60, 70 e 80 ºC, respectivamente. Nas farinhas, as concentrações de N, Mg e Cu foram influenciadas pelo aumento da temperatura de secagem. Outras variáveis de composição mineral, centesimal e estrutural não foram modificadas. Devido à concentração de nutrientes presentes nas folhas de T. triangulare, a farinha produzida pode ser utilizada ou incorporada em novos produtos. Palavras-chave: modelagem matemática; planta medicinal; composição mineral; hortaliça não convencional Drying kinetics of Talinum triangulare (Jacq.) Willd leaves and physicochemical assessment of flour Rev. Bras.

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“…The diffusion of yacon consumption is related to its recognition as functional food (Gusso et al, 2015), due to the presence of bioactive elements in its composition, such as inulintype fructans and fructooligosaccharides (FOS) (Ojansivu et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…These results have stimulated the consumption of yacon potato, which raised worldwide interest in its crop and generated demand for scientific elucidations of several factors associated to its recent agricultural management (Gusso et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Aluminum toxicity effect on the initial growth of yacon plantlets

et al. 2018

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The increasing consumption of yacon potato has raised worldwide interest in its crop and generated demand for scientific elucidations of several factors associated to its agricultural management. Among the demands, there are the studies related to the effects of aluminum (Al3+) on the development of yacon plants. Thus, this study was developed to evaluate the effects of aluminum on budding and initial growth of yacon plantlets. The experiment was carried out in a completely randomized block design, with three replications and six aluminum contents in the substrate: 0, 10, 25, 50, 100, and 200 mg L-1. The response of yacon plantlets to aluminum contents was evaluated by the emergence time, emergence speed index, number of leaves, plant height, leaf area, radicle length, and dry mass weight of leaves, stems, and radicles. The presence of aluminum in the substrate negatively influences the emergence and initial growth of yacon, causing losses in foliage development (number of leaves and leaf area), in biomass accumulation, growth and, especially, restricting the development of radicles. Aluminum toxicity fully inhibits radicle growth in substrate contents above 83 mg L-1, under the controlled conditions used in this experiment.

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Yacon: benefícios à saúde e aplicações tecnológicas

Abstract: RESUMO No início dos anos 90, foi introduzido na cultura

Cited by 40 publications

References 30 publications

Mulches for yacon cultivation

Mulches for yacon cultivation

Drying kinetics of Talinum triangulare (Jacq.) Willd leaves and physicochemical assessment of flour

Aluminum toxicity effect on the initial growth of yacon plantlets

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