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Food Chem. 2012 Dec 1;135(3):1592-9. doi: 10.1016/j.foodchem.2012.05.088. Epub 2012 May 30.

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

Author information

1
Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina - UNALM, Av. La Molina s/n, Lima, Peru. dcampos@lamolina.edu.pe

Abstract

Thirty-five different yacon (Smallanthus sonchifolius Poepp. & Endl) accessions were evaluated as potential alternative sources of fructooligosaccharides (FOS) and phenolic type natural antioxidants. FOS, total phenolics (TPC) and antioxidant capacity (AC) contents in the ranges of 6.4-65g/100g of dry mater (DM), 7.9-30.8mg chlorogenic acid (CAE)/g of DM and 23-136μmol trolox equivalente (TE)/g DM were found. Accession AJC 5189 sparked attention for its high FOS content while DPA 07011 for its high TPC and AC. In addition, the prebiotic effect of yacon FOS was tested in vivo with a guinea pig model. A diet rich in yacon FOS promoted the growth of bifidobacteria and lactobacilli, resulting in high levels of short chain fatty acids (SCFAs) in the cecal material and enhancement of cell density and crypt formation in caecum tissue, being indicative of colon health benefits. This study allowed identification of yacon cultivars rich in FOS, AC and/or FOS and AC for nutraceutical applications.

PMID:
22953898
DOI:
10.1016/j.foodchem.2012.05.088
[Indexed for MEDLINE]

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