Antioxidants in yacon products and effect of long term storage

Food Science and Technology (Campinas)

Alejandra Castro¹  Maciel Caballero¹  Adelina Herbas¹  Sergio Carballo¹ 

[1] ,San Simon University Faculty of Science and Technology Center for Food and Natural ProductsCochabamba,Bolivia

关键词: yacon;    phenolic content;    drying;    storage;    antioxidant capacity;    yacon;    compostos fenólicos;    secagem;    armazenamento;    capacidade antioxidante;   

DOI  :  10.1590/S0101-20612012005000064

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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