Production of Yacon Plantlet (Polymnia Sonchifolia Poep. Et Endl.) in Different Organic Fertilization

Silva, Mas da; Hidalgo, Armendáriz; Morais, Las de; Gonçalves, M. da G.; Silva, Smp da

doi:10.17660/actahortic.2002.576.42

Cited by 2 publications

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“…The tuberous roots of yacon have a sweet taste and because the human body is not able to metabolise the fructooligosaccharides, yacon does not put on body weight (da Silva et al 2002). Large tuberous roots similar in appearance to sweet potatoes have a much sweeter taste and crunchy flesh.…”

Section: Uses Of Yacon Potentials and Advantagesmentioning

confidence: 99%

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Lachman¹,

Lojka²,

Orsák³

2003

Plant Soil Environ.

130

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Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes, belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine. A major portion of tuberous root biomass is composed of water (> 70% of fresh weight). Saccharides, especially oligofructans, form 70-80% of dry weight, protein content ranges between 0.3% and 3.7%. Fructooligosaccharides of inulin type β (2→1), mainly oligomers (GF 2 -GF 16 ), are known for their ability to keep the colon healthy. Yacon sweetness is predominantly caused by fructose, which is by some 70% sweeter than sucrose. Other oligosaccharides are 1-kestose and nystose. Diabetics and persons suffering from digestive problems are recommended to consume yacon because its sugars are not available from the small intestine. The mean tuberous root composition per 100 g of fresh matter is 81.3, 13.8, 0.9, 1.0, 0.1 and 1.1 g of water, saccharides, fibre, proteins, lipids and ash, respectively. Mean mineral contents per 100 g of fresh matter are 334, 34, 12, 8.4, 0.4 and 0.2 mg of potassium, phosphorus, calcium, magnesium, sodium and iron, respectively. Vitamins B 1 , B 2 , C, β-carotene and polyphenols in the same weight are present at mean concentrations 0.07, 0.31, 5.0, 0.13 and 203 mg, respectively. Yacon can be considered an industrial crop, particularly as a source of inulin. The used forms are flour, syrup, extract from tuberous roots and moreover leaf extract for the preparation of yacon infusion with hypoglycaemic effect. In yacon leaves di-and sesquiterpenes with protective effects against insects are present, among them mainly ent-kaurenic acid (ent-kaur-16-en-19-oic acid) and its derivative -15-α-angeloyloxy-entkauren-19-oic acid 16-epoxide. Other components are polyphenolic antioxidants, esp. hydroxycinnamic acids and chlorogenic acid. A new antifungal melampolide -sesquiterpene lactone named sonchifolin, as well as three known melampolides, polymatin B, uvedalin and enhydrin, were isolated from leaf extracts of yacon. Three major phytoalexins were isolated: 4'-hydroxy-3'-(3-methylbutanoyl)acetophenone, 4'-hydroxy-3'-(3-methyl-2-butenyl)acetophenone and 5-acetyl-2-(1-hydroxy-1-methylethyl)benzofuran.

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Section: Uses Of Yacon Potentials and Advantagesmentioning

confidence: 99%

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Lachman¹,

Lojka²,

Orsák³

2003

Plant Soil Environ.

130

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“…Tissue culture techniques have also been employed in Heilongjiang and Jilin Provinces for cultivating yacon (Liu et al, 2009a). Yacon is a highly productive crop, producing up to 100 t ha −1 of tuberous roots (Grau and Rea, 1997;Silva et al, 2002). Morphologically, yacon resembles a sweet potato; its roots are crisp, juicy, and sweet, with a refreshing taste (Hermann et al, 1999).…”

Section: Lichao Wangmentioning

confidence: 99%

Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp

et al. 2019

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In this study, we examined the effects of lactic acid bacteria (LAB) inoculant and beet pulp (BP) on the quality of yacon (Smallanthus sonchifolius) residue silage. Yacon silage was prepared using a small-scale system of silage fermentation, and the treatments were as follows: control silage without any additive and silages with LAB inoculant Chikuso-1 (Lactobacillus plantarum, 5 mg/kg, fresh matter basis), BP (30% fresh matter basis), and LAB+BP. Silages were opened on days 3, 5, 7, 15, 30, and 60 of fermentation. The chemical composition, organic acid content, and in vitro ruminal digestion of the 60-day silage were determined. The pH of LAB-treated silage was lower than that of the silage without LAB. Furthermore, the LAB-treated silage presented the lowest ammonia-N concentration among the four types of silages, and it inhibited the growth of harmful bacteria including molds and clostridia during the early stages of fermentation. The BP-treated silage had lower contents of crude protein and ether extract than the silage without BP. The 60-day silage inoculated with LAB had the highest in vitro dry matter (DM) digestibility among the four silages, and the production of methane was lower than that of the silage treated with BP. The pH showed a tendency toward stabilization after 30 days of fermentation, although the concentration of lactic acid exhibited fluctuations during fermentation. The results suggest that the addition of LAB and BP can improve the fermentation quality of yacon silage, and the yacon silage with LAB might increase in vitro DM digestibility, but decrease in vitro ruminal methane production.

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Production of Yacon Plantlet (Polymnia Sonchifolia Poep. Et Endl.) in Different Organic Fertilization

Cited by 2 publications

References 1 publication

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp

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