Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)

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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)63-70
Número de páginas8
PublicaciónFood Chemistry
Volumen112
N.º1
DOI
EstadoPublicada - 1 ene 2009
Publicado de forma externa

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