17
views
0
recommends
+1 Recommend
1 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Physical and chemical characterization of yacon tuberous roots at different altitudes and planting times Translated title: Caracterização física e química de raízes tuberosas de yacon produzida em diferentes altitudes e épocas de plantio

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          ABSTRACT The post-harvest quality of yacon tuberous roots produced at different altitudes and planting times were characterized in this study. The experiment was conducted in the South of Espírito Santo State in two locations, one at 837 m altitude and the other one at 113 m altitude. The experimental design, in each place, was randomized blocks with four replications, and the treatments consisted of three planting seasons: April (autumn), July (winter) and September (spring). After harvest of the tuberous roots, we evaluated pH, titratable total acidity, moisture content, soluble solids, reducing sugars, crude fiber and ash, as well as color, hardness (maximum force recorded in the first penetration or compression cycle) and chewiness index (energy required to chew food, given by gumminess x elasticity). Tuberous roots grown at 837 m altitude, independent of planting times, presented higher soluble solids content and lighter juice, conferring better quality. However, at 113 m altitude, from April to July, the roots showed better quality, since it presents lower hardness and lighter juice.

          Translated abstract

          RESUMO Objetivou-se caracterizar a qualidade pós-colheita de raízes tuberosas de yacon produzidas em diferentes altitudes e épocas de plantio. O experimento foi conduzido no sul do Espírito Santo em duas localidades, a 837 e 113 m de altitude. O delineamento experimental adotado em cada localidade foi blocos ao acaso, com quatro repetições e, tratamentos constituídos por três épocas de plantio: abril (outono), julho (inverno) e setembro (primavera). Após a colheita das raízes tuberosas avaliou-se pH, teores de acidez total titulável, umidade, sólidos solúveis, glicídios redutores, fibra bruta e cinzas, além de, cor, dureza (força máxima registrada no primeiro ciclo de penetração ou compressão) e índice de mastigabilidade (energia requerida para mastigar o alimento, dada por gomosidade x elasticidade). As raízes tuberosas cultivada em 837 m de altitude, independente da época de plantio, apresentaram maiores teores de sólidos solúveis e suco mais claro, conferindo melhor qualidade. Entretanto, quando cultivada em 113 m de altitude, os plantios de abril a julho proporcionaram melhor qualidade da raíz por apresentar menor dureza e suco mais claro.

          Related collections

          Most cited references18

          • Record: found
          • Abstract: found
          • Article: not found

          Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers.

          Thin-layer chromatographic (TLC) screening of crude extracts of dried leaves and tubers of yacon (Smallanthus sonchifolius, Asteraceae) and products of acid hydrolysis of tubers on the silica gel HPTLC plates using the developing solvents ethyl acetate-formic acid-water (85:10:15, v/v/v) and n-hexane-ethyl acetate-formic acid (20:19:1, v/v/v) proved the presence of chlorogenic, caffeic and ferulic acid. These phenolic acids were isolated from the crude extract of yacon leaves by preparative TLC, and identified after elution by HPLC/MS, as well as by direct injection of the crude extract into the HPLC/MS system. Acid hydrolysis of tubers released the increased amount of phenolic acids (e.g. caffeic acid and ferulic acid), flavonoid quercetin and an unidentified flavonoid, which was detected by TLC analysis. Ferulic acid, isomers of dicaffeoylquinic acid and still an unidentified derivative of chlorogenic acid (Mr = 562) as constituents of yacon leaves and ferulic acid as constituent of yacon tubers are reported here for the first time. These acids gave significant contribution to the radical scavenging activity detected directly on the TLC plate sprayed with 1,1-diphenyl-2-picrylhydrazyl (DPPH).
            Bookmark
            • Record: found
            • Abstract: found
            • Article: found
            Is Open Access

            Maracujá: um alimento funcional?

            Este artigo é uma revisão bibliográfica sobre as espécies brasileiras de Passiflora (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis e P. edulis fo. edulis). A maioria dos artigos da literatura focaliza somente as folhas de Passiflora, enquanto que esta revisão contém informações sobre a polpa, cascas e sementes dos frutos do maracujá, com destaque para a composição química, estudos nutricionais e farmacológicos. O enfoque nos frutos do maracujá fundamenta-se no amplo consumo do suco de maracujá (fresco ou industrializado) no Brasil e também nas investigações em andamento para avaliar o seu potencial uso como alimento funcional.
              Bookmark
              • Record: found
              • Abstract: not found
              • Article: not found

              Smallanthus sonchifolius and lepidium meyenii - prospective andean crops for the prevention of chronic diseases

                Bookmark

                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                hb
                Horticultura Brasileira
                Hortic. Bras.
                Associação Brasileira de Horticultura (Vitoria da Conquista, BA, Brazil )
                0102-0536
                1806-9991
                June 2018
                : 36
                : 2
                : 199-204
                Affiliations
                [1] Alegre Espírito Santo orgnameUniversidade Federal do Espírito Santo Brazil diegoufvjm@ 123456yahoo.com.br
                Article
                S0102-05362018000200199
                10.1590/s0102-053620180209
                69b1fe6a-ac67-462f-8dd1-798ded69cab1

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 09 February 2018
                : 17 March 2017
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 30, Pages: 6
                Product

                SciELO Brazil


                Smallanthus sonchifolius,post-harvest quality,sensorial traits,coloração instrumental,qualidade pós-colheita,instrumental coloration,características sensoriais

                Comments

                Comment on this article

                scite_
                0
                0
                0
                0
                Smart Citations
                0
                0
                0
                0
                Citing PublicationsSupportingMentioningContrasting
                View Citations

                See how this article has been cited at scite.ai

                scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.

                Similar content294

                Cited by5

                Most referenced authors187