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  1. Article: Evaluation of nutritional and chemical composition of yacon syrup using

    Silva, Maria de Fátima Gomes da / Dionísio, Ana Paula / Abreu, Fernando Antonio Pinto de / Brito, Edy Sousa de / Wurlitzer, Nedio Jair / Silva, Lorena Mara Alexandre E / Ribeiro, Paulo Riceli Vasconcelos / Rodrigues, Sueli / Taniguchi, Carlos Alberto Kenji / Pontes, Dorasilvia Ferreira

    Food chemistry

    2017  Volume 245, Page(s) 1239–1247

    Abstract: A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF- ... ...

    Abstract A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MS
    MeSH term(s) Amino Acids/analysis ; Asteraceae/chemistry ; Calcium/analysis ; Chlorogenic Acid/analysis ; Chromatography, High Pressure Liquid/methods ; Food Analysis/methods ; Food Handling/methods ; Functional Food/analysis ; Oligosaccharides/analysis ; Phenols/analysis ; Phosphorus/analysis ; Plant Extracts/analysis ; Plant Extracts/chemistry ; Potassium/analysis ; Proton Magnetic Resonance Spectroscopy/methods ; Spectrometry, Mass, Electrospray Ionization/methods
    Chemical Substances Amino Acids ; Oligosaccharides ; Phenols ; Plant Extracts ; fructooligosaccharide ; yacon syrup ; Phosphorus (27YLU75U4W) ; Chlorogenic Acid (318ADP12RI) ; Potassium (RWP5GA015D) ; Calcium (SY7Q814VUP)
    Language English
    Publishing date 2017-11-24
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2017.11.092
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  2. Article: Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

    Silva, Maria de Fátima Gomes da / Ana Paula Dionísio / Fernando Antonio Pinto de Abreu / Edy Sousa de Brito / Nedio Jair Wurlitzer / Lorena Mara Alexandre e Silva / Paulo Riceli Vasconcelos Ribeiro / Sueli Rodrigues / Carlos Alberto Kenji Taniguchi / Dorasilvia Ferreira Pontes

    Food chemistry. 2018 Apr. 15, v. 245

    2018  

    Abstract: A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also ...

    Abstract A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.
    Keywords Smallanthus sonchifolius ; calcium ; chemical composition ; chlorogenic acid ; essential amino acids ; fructooligosaccharides ; functional foods ; maceration ; microfiltration ; minerals ; nuclear magnetic resonance spectroscopy ; phenolic compounds ; potassium ; pulping ; syrups ; threonine ; tryptophan ; valine
    Language English
    Dates of publication 2018-0415
    Size p. 1239-1247.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2017.11.092
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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  3. Article: Optimization of enzymatic treatment to produce yacon juice clarified by microfiltration with high levels of chlorogenic acid and fructooligosaccharides

    Silva, Maria de Fátima Gomes da / Ana Carolina Viana de Lima / Ana Paula Dionísio / Claudia Oliveira Pinto / Dorasilvia Ferreira Pontes / Edy Sousa de Brito / Fernando Antonio Pinto de Abreu / Lorena Mara Alexandre e Silva / Nedio Jair Wurlitzer / Sueli Rodrigues / Wesley Faria Gomes

    Journal of food processing and preservation. 2018 June, v. 42, no. 6

    2018  

    Abstract: Response surface methodology (RSM) was employed for the analysis of the effects of the simultaneous enzymatic treatment using pectinolytic and cellulolytic enzyme at different concentrations, agitation, and temperature, on 13 physical and chemical ... ...

    Abstract Response surface methodology (RSM) was employed for the analysis of the effects of the simultaneous enzymatic treatment using pectinolytic and cellulolytic enzyme at different concentrations, agitation, and temperature, on 13 physical and chemical characteristics of yacon pulp. After microfiltration, the characteristics of permeate flow and turbidity were also evaluated. The results indicated that the enzymatic process has been successfully employed, and the recommended conditions treatments were: enzyme concentration of 500 mg/L of Pectinex® Ultra SP‐L and Celluclast® 1.5 L, at 45 °C, and 175 rpm, during 120 min. In this optimized conditions, the permeate flow was almost 40% higher than the control A (without enzymatic treatment). As results, a limpid material with high levels of fructooligosaccharides and chlorogenic acid were obtained. The use of his clarified yacon juice in ready to drink formulations and as food ingredient for other products development is subject of further studies. PRACTICAL APPLICATIONS: Yacon is rich in bioactive compounds, such as chlorogenic acid (CGA) and fructooligosaccharides (FOS), which present a positive relationship with human healthy. The clarified yacon is a versatile product, which could be used in ready to drink formulations or as food ingredient for other products. However, to obtain this microfiltered product, the bioactive compounds could be negatively affected by the process. In this sense, this work discussed the influences of the main conditions to produce clarified yacon, optimizing this condition and producing a clarified yacon juice high levels of CGA and FOS. The end‐product may have potential use for food industries, especially due to the prebiotic properties.
    Keywords agitation ; bioactive compounds ; chlorogenic acid ; enzymatic treatment ; food industry ; fructooligosaccharides ; humans ; ingredients ; juices ; microfiltration ; physicochemical properties ; prebiotics ; pulp ; response surface methodology ; Smallanthus sonchifolius ; temperature ; turbidity
    Language English
    Dates of publication 2018-06
    Size p. e13641.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 243448-9
    ISSN 1745-4549 ; 0145-8892
    ISSN (online) 1745-4549
    ISSN 0145-8892
    DOI 10.1111/jfpp.13641
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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