Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)

David Campos; Indira Betalleluz; Renzo Tauquino; Rosana Chirinos; Romina Pedreschi

doi:10.1016/j.foodchem.2008.05.035

Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)

David Campos, Indira Betalleluz, Renzo Tauquino, Rosana Chirinos, Romina Pedreschi

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

A thorough functional and nutritional characterisation of Andean chicuru (Stangean rhizanta) root demonstrated its potential as an alternative source of fructooligosacharides (FOS), phenolic compounds, natural antioxidants and minerals. FOS of the GFn type with a degree of polymerisation (DP) of 3 (1-kestose) and 4 (nystose) were present. Important phenolic content and antioxidant activity values were obtained. The main phenolic compounds revealed by HPLC-DAD were caffeic and chlorogenic acids and their respective derivatives as well as flavan-3-ol derivatives. The nutritional analysis revealed high calcium and iron values, as well as considerable amounts of soluble and insoluble dietary fibre. The presence of low DP FOS, together with the high calcium and iron contents in chicuru, might favour its use for industrial applications.

Original language	English
Pages (from-to)	63-70
Number of pages	8
Journal	Food Chemistry
Volume	112
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2008.05.035
State	Published - 1 Jan 2009
Externally published	Yes

Keywords

1-Kestose
Antioxidant activity
Calcium
Chicuru
Fructooligosaccharides
Iron
Nystose
Phenolic compounds
Stangean rhizanta

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10.1016/j.foodchem.2008.05.035

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title = "Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)",

abstract = "A thorough functional and nutritional characterisation of Andean chicuru (Stangean rhizanta) root demonstrated its potential as an alternative source of fructooligosacharides (FOS), phenolic compounds, natural antioxidants and minerals. FOS of the GFn type with a degree of polymerisation (DP) of 3 (1-kestose) and 4 (nystose) were present. Important phenolic content and antioxidant activity values were obtained. The main phenolic compounds revealed by HPLC-DAD were caffeic and chlorogenic acids and their respective derivatives as well as flavan-3-ol derivatives. The nutritional analysis revealed high calcium and iron values, as well as considerable amounts of soluble and insoluble dietary fibre. The presence of low DP FOS, together with the high calcium and iron contents in chicuru, might favour its use for industrial applications.",

keywords = "1-Kestose, Antioxidant activity, Calcium, Chicuru, Fructooligosaccharides, Iron, Nystose, Phenolic compounds, Stangean rhizanta",

author = "David Campos and Indira Betalleluz and Renzo Tauquino and Rosana Chirinos and Romina Pedreschi",

note = "Funding Information: The authors kindly thank Ms. Adelayda Pardo for her invaluable technical assistance. This research was partially supported by the CUI project of the Belgian Coop{\'e}ration Universitaire au D{\'e}veloppement (CUD, Belgium).",

year = "2009",

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doi = "10.1016/j.foodchem.2008.05.035",

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AU - Campos, David

AU - Betalleluz, Indira

AU - Tauquino, Renzo

AU - Chirinos, Rosana

AU - Pedreschi, Romina

N1 - Funding Information: The authors kindly thank Ms. Adelayda Pardo for her invaluable technical assistance. This research was partially supported by the CUI project of the Belgian Coopération Universitaire au Développement (CUD, Belgium).

PY - 2009/1/1

Y1 - 2009/1/1

N2 - A thorough functional and nutritional characterisation of Andean chicuru (Stangean rhizanta) root demonstrated its potential as an alternative source of fructooligosacharides (FOS), phenolic compounds, natural antioxidants and minerals. FOS of the GFn type with a degree of polymerisation (DP) of 3 (1-kestose) and 4 (nystose) were present. Important phenolic content and antioxidant activity values were obtained. The main phenolic compounds revealed by HPLC-DAD were caffeic and chlorogenic acids and their respective derivatives as well as flavan-3-ol derivatives. The nutritional analysis revealed high calcium and iron values, as well as considerable amounts of soluble and insoluble dietary fibre. The presence of low DP FOS, together with the high calcium and iron contents in chicuru, might favour its use for industrial applications.

AB - A thorough functional and nutritional characterisation of Andean chicuru (Stangean rhizanta) root demonstrated its potential as an alternative source of fructooligosacharides (FOS), phenolic compounds, natural antioxidants and minerals. FOS of the GFn type with a degree of polymerisation (DP) of 3 (1-kestose) and 4 (nystose) were present. Important phenolic content and antioxidant activity values were obtained. The main phenolic compounds revealed by HPLC-DAD were caffeic and chlorogenic acids and their respective derivatives as well as flavan-3-ol derivatives. The nutritional analysis revealed high calcium and iron values, as well as considerable amounts of soluble and insoluble dietary fibre. The presence of low DP FOS, together with the high calcium and iron contents in chicuru, might favour its use for industrial applications.

KW - 1-Kestose

KW - Antioxidant activity

KW - Calcium

KW - Chicuru

KW - Fructooligosaccharides

KW - Iron

KW - Nystose

KW - Phenolic compounds

KW - Stangean rhizanta

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DO - 10.1016/j.foodchem.2008.05.035

M3 - Article

AN - SCOPUS:47749102874

SN - 0308-8146

VL - 112

SP - 63

EP - 70

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)

Abstract

Keywords

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