Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

“…Phenolic compounds are related to the ability to have antioxidant activity and to prevent the development of cardiovascular diseases and cancer (Campos et al, 2012). The content of phenolic compounds obtained in this study was 1.35 g.100 g -1 .…”

“…Campos et al (2012) evaluated the content of FOS in 35 different yacon accessions, and the results of FOS, expressed in dry matter, varied from 6.4 to 65.0 g.100 g -1 . According to Campos et al (2012), variability in FOS content has been related to the endogenous activity of enzymes involved in the synthesis and hydrolysis of FOS in yacon roots. Synthesizing enzyme activities were always higher in rhizophores than in the tuberous roots, while hydrolyzing enzyme activity predominated in the latter.…”

“…The content of phenolic compounds obtained in this study was 1.35 g.100 g -1 . Campos et al (2012) evaluated the content of phenolic compounds in 35 different yacon accessions, and the results of phenolic compounds, expressed in dry matter, varied from 0.70 to 3.08 g of chlorogenic acid equivalents.100 g -1 . According to Santana & Cardoso (2008), compared to other roots, yacon have high levels of phenolic compounds, about 0.2 g.100 g -1 of fresh pulp, and it can be compared to some beverages rich in phenolic compounds such as a cup of coffee (0.2-0.5 g) or a cup of tea (0.15-0.2 g).…”

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

“…FOS are shortchain polymers of fructose with a degree of polymerization (DP) from 3 to 10 (Goto et al 1995;Vilhena et al 2000). Due to the presence of FOS, yacon has functional properties as soluble dietary fibers and prebiotics, as they are not digested by the enzymes in the human digestive tract (conferring relatively low energy value), besides its influence on intestinal function and on lipid parameters (Gibson and Roberfroid 1995;Cazetta et al 2005;Campos et al 2012). Due to its high amount of water, usually 86-90% of fresh weight of yacon (Goto et al 1995;Habib 2011), its shelf life under ambient conditions is approximately one week.…”

Yacon Flour and Corn Steep Liquor as Substrate for Inulinase and Biomass Production by Kluyveromyces Marxianus NRRL Y-7571

“…They have received a lot of attention recently due to their functional properties, because they improve food texture and fiber content without altering the appearance and flavor of the end product and they also have a beneficial effect on the intestinal flora and serum parameters due to their non-digestibility [1][2][3][4]. Furthermore, they have been used as a renewable raw material to produce several substances of industrial interest, especially high fructose (HFS) syrup and bioethanol [5][6][7][8].…”