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Antioxidants in yacon products and effect of long term storage Ciênc. Tecnol. Aliment.
Castro,Alejandra; Caballero,Maciel; Herbas,Adelina; Carballo,Sergio.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yacon; Phenolic content; Drying; Storage; Antioxidant capacity.
Ano: 2012 URL:
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