Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29266
Título: Total antioxidant activity of yacon tubers cultivated in Brazil
Título(s) alternativo(s): Atividade antioxidante total de raízes de yacon cultivadas no Brasil
Palavras-chave: Smallanthus sonchifolius
Total phenolics
Tannins
Phenolic acids
Fenólicos totais
Taninos
Ácidos fenólicos
Data do documento: 2016
Editor: http://www.scielo.br/pdf/cagro/v40n5/1981-1829-cagro-40-05-00596.pdf
Citação: PEREIRA, J. A. R. et al. Total antioxidant activity of yacon tubers cultivated in Brazil. Ciência e Agrotecnologia, Lavras, v. 40, n. 5, p. 596-605, Sep./Oct. 2016.
Resumo: Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.
URI: http://repositorio.ufla.br/jspui/handle/1/29266
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