15E-27 |
Characterization and evaluation of fructooligosaccharides on Yacon roots (Smallantus sonchifolia Poepp. & End) during storage |
L. A. CISNEROS-ZEVALLOS1, R. Nunez2, D. Campos2, G. Noratto2, R. Chirinos2, and C. Arvizu3. (1) Department of Horticulture, Texas A&M University, MS 2133, College Station, TX 77843, (2) Facultad Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru, (3) International Potato Center, Lima, Peru Yacon is an Andean root which has high levels of fructooligosaccharides (FOS) (60 -70% dry basis) and low proportion of simple sugars (e.g., glucose, fructose and sucrose). FOS (DP from 2 to 9) have received much attention as prebiotics due to its small utilization by the body and its availability for enhance growth of probiotics, prevention of colon cancer and enhancement of calcium absorption, among other benefits. The functional properties of FOS indicate the need to develop post-harvest methods for their preservation during storage or processing of Yacon root. In this study we evaluated the influence of storage conditions on FOS and sugar composition. Ten accessions of Yacon from Huanuco (Peru) were obtained from the International Potato Center (CIP), Lima, Peru. Samples were evaluated for dry mater content, FOS and simple sugars. The three accessions with higher content of FOS were selected for evaluating their carbohydrate distribution (TLC) and stability after 0, 15, 30, 45 and 90 days of storage at 4°C and room temperature (25°C). Results indicate high variability in the FOS content (2.1 to 70.8 g/100g dm) and also a reverse relationship between FOS and reducing sugars. The three accessions with initial higher content of FOS showed a decrease in the order of 46.5, 32.8 and 21.6% at 25°C after 15 days and 73.3, 56.5 and 76.8% after 90 days of storage at the same temperature. Additionally, it was observed an increase on reducing sugar contents (mean value 42%). At 4°C, FOS content also decreased in Yacon but in less proportion than at 25°C. These values were in the order of 1.65, 2.94 and 3.6% after 15 days and 27, 17 and 21% after 90 days of storage. This information can be used to design appropriate post-harvest handling methods for Yacon roots considered a potential source of FOS.
Session 15E, Nutraceuticals & Functional Foods I
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