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Sample records for yacon smallanthus sonchifolius

  1. Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

    NARCIS (Netherlands)

    Campos, D.; Betalleluz-Pallardel, I.; Chirinos, R.; Aguilar-Glalvez, A.; Noratto, G.; Pedreschi, R.

    2012-01-01

    Thirty-five different yacon (Smallanthus sonchifolius Poepp. & Endl) accessions were evaluated as potential alternative sources of fructooligosaccharides (FOS) and phenolic type natural antioxidants. FOS, total phenolics (TPC) and antioxidant capacity (AC) contents in the ranges of 6.4–65 g/100

  2. ORGANOLEPTIC QUALITY OF FRUIT SORBETS CONTAINING YACON (SMALLANTHUS SONCHIFOLIUS Poepp. and Endl.

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    Kinga Topolska

    2015-02-01

    Full Text Available Due to the growing consumer interest in functional food, sorbets containing yacon root powder as a source of many valuable compounds, especially fructans, may be a desirable alternative to traditional ice cream desserts. The aim of this work was to evaluate organoleptic quality (taste, color, aroma as well as consistency and structure of fruit sorbets containing Smallanthus sonchifolius (Poepp. and Endl. root powder in dependence on kind of fruit (orange, cherry, strawberry, and its share in sorbet’s recipe, using a 9-point hedonic scale (1 point =„I do not like it at all“, 9 = „I like it very much“. The results showed that organoleptic quality was depended on the kind and the share of fruit used to the sorbet production. Strawberry sorbets gained over 80% of maximal scores. One can conclude that yacon root powder can be used as the ingredient of fruit sorbet, with increased consumer liking.

  3. Health properties of oca (Oxalis tuberosa) and yacon (Smallanthus sonchifolius).

    Science.gov (United States)

    Jimenez, María Eugenia; Rossi, Analia; Sammán, Norma

    2015-10-01

    Andean roots and tubers are underexploited crops; many contain compounds beneficial to health, so a greater knowledge of their properties is important for encouraging their consumption. The aim of this work was to study the content of bioactive compounds of yacon and oca and their effect on intestinal health using as a model rats of the Wistar strain. Two varieties of ocas (Overa and Rosada) and yacon, which contain significant amounts of fructooligosaccharides and phenolic compounds, were chosen. Rats of the Wistar strain were fed for two months with diets containing these foods in amounts sufficient to provide 8% of fiber. A significant decrease in pH values and an increment in lactobacilli and bifidobacteria counts in the cecum of rats fed with inulin, oca Rosada and Overa were observed; there was no significant decrease in enterobacteriaceae and enterococci counts. The cecum antioxidant activity was incremented in rats fed with the experimental foods with respect to the control diets. The components of dietary fiber and phenolic compound contents in yacon and oca produce effects that contribute to the intestinal health of the experimental animals.

  4. Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp. Leaves: Comparison with Conventional Decoction

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    Forough Khajehei

    2017-11-01

    Full Text Available Yacon (Smallanthus sonchifolius Poepp. leaves are a potentially rich source of bioactive compounds, such as phenolic acids and flavonoids. In this study, the effect of the extraction method (ohmic-assisted decoction (OH-DE and decoction (DE, yacon cultivar (red and white, and leaf age (young and old on the quality/quantity of extracted phytochemicals were investigated. Extraction yield, energy consumption, total phenolic content (TPC, total flavonoid content (TFC, ABTS and DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP were determined. Additionally, HPLC-DAD was used to identify the major individual phenolic and flavonoid compounds of yacon leaves. The results showed that a three-way interaction of process-variables (extraction method×yacon cultivar×age of leaves influenced the extraction yield, TPC, TFC, ABTS, and DPPH radical scavenging activity, and FRAP, significantly (p < 0.05. However, energy consumption of the extraction process was only affected by method of extraction (p < 0.05 and was halved when OH-DE was applied as compared to DE alone. Additionally, the phytochemical quality of extracts was either improved or comparable when OH-DE was used for extraction. Also, it was shown that yacon leaves contained considerable amounts of caffeic acid, chlorogenic acid, ferrulic acid, myricetin, p-coumaric acid, and rutin, while leaves of the red cultivar had higher contents of each compound compared to leaves of the white cultivar.

  5. Avaliação do tempo de secagem e da atividade de óxido-redutases de yacon (Smallanthus sonchifolius sob tratamento químico Drying evaluation time and yacon (Smallanthus sonchifolius enzymatic activity inhibition under chemical treatment

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    Vivianne Montarroyos Padilha

    2009-10-01

    Full Text Available Evidências científicas reconhecem o yacon (Smallanthus sonchifolius como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS. No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimento enzimático. Este trabalho teve como objetivo avaliar o emprego de agentes químicos no processamento de yacon, para obtenção de farinha, a fim de inibir o escurecimento enzimático do produto e favorecer o tempo de secagem. Amostras de yacon sem inibição química, de yacon submetido à solução de cloreto de cálcio 1,0g 100g-1 por 30 minutos e de yacon submetido à solução de metabissulfito de potássio 0,5g 100g-1 por 5 minutos foram secas a 55°C, em estufa ventilada, e o teor de água e curvas de secagem foram determinados. As atividades das enzimas peroxidase (POD e polifenoloxidase (PPO foram determinadas antes e após a secagem como um possível marcador bioquímico do escurecimento enzimático desse tubérculo. No parâmetro umidade, os três tratamentos apresentaram-se semelhantes; porém, o tratamento 2 (cloreto de cálcio reduziu a umidade no menor tempo. Antes e após o tratamento térmico, a atividade enzimática foi maior no tratamento 3 (metabissulfito de potássio. As atividades enzimáticas não foram inativadas completamente pela ação térmica. Para a obtenção da farinha de yacon, o tratamento com cloreto de cálcio 1,0g 100g-1 por 30 minutos foi o que apresentou melhor resultado. Apesar de não inibir totalmente a atividade das enzimas POD e PPO foi o melhor tratamento de inativação, propiciando menor tempo de secagem e melhor firmeza da matéria-prima e facilitando o processamento para obtenção da farinha.Scientific evidences acknowledged the yacon (Smallanthus sonchifolius like a promise source of fructans, as inulin and fructooligosaccharides - FOS, meanwhile, the presence of phenolic coumpounds became this susceptible to enzimatic browning reaction. This

  6. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

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    Vivianne Montarroyos Padilha

    2010-09-01

    Full Text Available Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon, amostra A (bolo com 20% de farinha de yacon e amostra B (bolo com 40% de farinha de yacon. Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (ADQ, utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global. A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP. Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16, gosto doce (7,60, sabor de chocolate (10,52, maciez (11,44 e qualidade global (11,64. Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and

  7. Efeito de um produto a base de yacon (Smallanthus sonchifolius) na modulação da constipação intestinal

    OpenAIRE

    Sant'anna, Mônica de Souza Lima

    2013-01-01

    O yacon (Smallanthus sonchifolius) é uma planta originária da região dos Andes, composto principalmente por água (85 a 90 % do peso fresco) e carboidratos (90 % da matéria seca), sendo que a maioria são representados pelos fructooligossacarideos (FOS) e inulina, sendo então considerado um alimento prebiótico. Os FOS e a inulina atuam melhorando a microbiota intestinal e os metabólitos benéficos produzidos por essa microbiota atuam positivamente na motilidade intestinal. A constipação intestin...

  8. Caracterização físico-química e sensorial de iogurte "light" com farinha de yacon (Smallanthus sonchifolius)

    OpenAIRE

    Vasconcelos, Christiane Mileib

    2010-01-01

    O Yacon (Smallanthus sonchifolius) é uma espécie originária da região dos Andes, composto principalmente por água (85 a 90 % do peso fresco) e carboidratos (90 % da matéria seca), especialmente glicose, frutose, sacarose e frutooligossacarídeos (FOS), sendo este último considerado um prebiótico. Os FOS atuam melhorando a microbiota intestinal, reduzindo a concentração de lipídios do sangue, inibindo estágios iniciais de câncer de cólon, dentre outros. Tendo em vista que, atualmente as indústr...

  9. Yacon (Smallanthus sonchifolius Poepp. & Endl. as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars

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    Forough Khajehei

    2018-01-01

    Full Text Available The aim of this study was to evaluate the quality characteristics of seven yacon (Smallanthus sonchifolius Poepp. and Endl. cultivars (Cajamarca, Cusco, Early White, Late Red, Morado, New Zealand and Quinault cultivated in the southwest of Germany. The following phyto/chemical traits were investigated in different yacon tuber parts (flesh, peel, and whole tubers: total dry matter, sugar content (fructose, glucose, and sucrose content, total phenolic content (TPC, total flavonoid content (TFC, 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS radical scavenging activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging activity, and Ferric reducing antioxidant power (FRAP. The results indicated a significant interaction between cultivar and tuber part on all of the examined traits (p < 0.0001. Of flesh and whole tuber, cv. Late Red, cv. Morado, and cv. Cajamarca had the highest TPC, TFC, DPPH radical scavenging activity, and FRAP. They also had relatively higher total sugar content. Cv. New Zealand had the lowest amount of sugars, TPC, TFC, DPPH radical scavenging activity, and FRAP, but the highest ABTS radical scavenging activity content in its flesh and whole tuber. Moreover, the results indicated that the peel of yacon tubers contained considerably high amounts of phytochemicals while possessing low sugar contents. Overall, this study provides a broad insight into the phyto/chemical content of yacon tubers from different cultivars, which can be used for further breeding programs, and the selection of proper cultivars for specific food product development.

  10. Thermophysical properties of yacon (Smallanthus sonchifolius: experimental determination and effect of moisture content

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    Camila Augusto Perussello

    2015-01-01

    Full Text Available The knowledge about thermophysical properties of foods is especially important in thermal processing, influencing the design, optimization and cost reduction of the process, as well as the quality and safety of the final product. This article deals with the determination of some thermophysical properties of yacon, namely, specific mass, specific heat, thermal conductivity and thermal diffusivity during the osmo-convective drying. Yacon is a root with approximately 90% w.b. of moisture content, whose high concentration of fructooligosacharydes and antioxidants has gained attention in the food research field. Yacon slices were osmotically dehydrated for 2 hours in a sucralose solution and then dried in a convective tray dryer for 2 hours, varying the osmotic solution’s temperature and stirring rate and temperature of the drying air. All thermophysical properties were determined during the drying process at 30-minute intervals. The thermophysical properties were determined not only experimentally but also calculated by models available in literature based on the product’s centesimal composition. A satisfactory agreement between experimental and predicted results was obtained. Further, empirical models obtained by nonlinear regression were successfully fitted to the experimental data, as a function of moisture content, within a 94% - 3% w.b. range.

  11. Antioxidant Effects of Herbal Tea Leaves from Yacon (Smallanthus sonchifolius) on Multiple Free Radical and Reducing Power Assays, Especially on Different Superoxide Anion Radical Generation Systems.

    Science.gov (United States)

    Sugahara, Shintaro; Ueda, Yuto; Fukuhara, Kumiko; Kamamuta, Yuki; Matsuda, Yasushi; Murata, Tatsuro; Kuroda, Yasuhiro; Kabata, Kiyotaka; Ono, Masateru; Igoshi, Keiji; Yasuda, Shin

    2015-11-01

    Yacon (Smallanthus sonchifolius), a native Andean plant, has been cultivated as a crop and locally used as a traditional folk medicine for the people suffering from diabetes and digestive/renal disorders. However, the medicinal properties of this plant and its processed foods have not been completely established. This study investigates the potent antioxidative effects of herbal tea leaves from yacon in different free radical models and a ferric reducing model. A hot-water extract exhibited the highest yield of total polyphenol and scavenging effect on 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical among four extracts prepared with hot water, methanol, ethanol, and ethylacetate. In addition, a higher reducing power of the hot-water extract was similarly demonstrated among these extracts. Varying concentrations of the hot-water extract resulted in different scavenging activities in four synthetic free radical models: DPPH radical (EC50 28.1 μg/mL), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (EC50 23.7 μg/mL), galvinoxyl radical (EC50 3.06 μg/mL), and chlorpromazine cation radical (EC50 475 μg/mL). The yacon tea-leaf extract further demonstrated superoxide anion (O2(-)) radical scavenging effects in the phenazine methosulfate-NADH-nitroblue tetrazolium (EC50 64.5 μg/mL) and xanthine oxidase assay systems (EC50 20.7 μg/mL). Subsequently, incubating human neutrophilic cells in the presence of the tea-leaf extract could suppress the cellular O2(-) radical generation (IC50 65.7 μg/mL) in a phorbol 12-myristate 13-acetate-activated cell model. These results support yacon tea leaves may be a good source of natural antioxidants for preventing O2(-) radical-mediated disorders. Yacon has been considered to be a potent alternative food source for patients who require a dietary cure in regional area, while the leaf part has been provided and consumed as an herbal tea in local markets. We demonstrated here potent antioxidative effects of the tea

  12. Efeito do yacon (Smallanthus sonchifolius) e Lactobacillus plantarum sobre os parâmetros metabólicos e de estresse oxidativo em ratos Wistar com síndrome metabólica

    OpenAIRE

    Naiara Lourenço Mari

    2015-01-01

    A Síndrome metabólica (SM) é caracterizada pela associação de fatores de riscos para doenças cardiovasculares e Diabetes Mellitus tipo 2, tais como adiposidade abdominal, resistência à insulina, dislipidemia, hipertensão e disfunção endotelial. A presente investigação avaliou o efeito do prebiótico yacon (Smallanthus sonchifolius), e do probiótico Lactobacillus plantarum Lp115, individualmente e em simbiose, nos parâmetros metabólicos e de estresse oxidativo em ratos com SM. A SM foi induzida...

  13. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius and assessment of the viability of lactic acid bacteria

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    Vivianne Montarroyos PADILHA

    Full Text Available Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria. Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients and dependent variables (sensory attributes. All attributes were graded using an acceptability assessment, for this balanced incomplete block was applied. The number of viable cells was determined using specific culture medium for each species. The percentage of yacon pulp had a pronounced negative influence on flavour, texture, appearance, overall impression and intent to purchase. Model predictions adjusted to the variables aroma, flavour, texture, appearance, overall impression and intent to purchase exhibited good predictive ability and hence could be used as tools for process control. Traditional bacterial strains and probiotic remained viable throughout the storage period. The counts of probiotic bacterial in the formulations were above 6 log CFU/g. The addition of Lactobacillus paracasei ssp. paracasei LBC 81 and yacon pulp to yogurt increased product acceptability.

  14. Respostas metabólicas em camundongos submetidos à dieta indutora de obesidade e alimentados com iogurtes probióticos e yacon (Smallanthus sonchifolius)

    OpenAIRE

    Pereira, Juciane de Abreu Ribeiro

    2013-01-01

    Muitas pesquisas têm sido realizadas na busca de terapias alternativas para a obesidade, a qual caracteriza-se por estado inflamatório que interfere em vários processos metabólicos, modificando perfil lipídico e glicêmico, podendo causar dislipidemias e resistência à insulina. Os alimentos com alegação de propriedades funcionais se destacam nesse contexto, a exemplo de iogurtes probióticos e raiz tuberosa de yacon (Smallanthus sonchinfolius). O presente trabalho objetivou avaliar os efeitos d...

  15. EXTRACCIÓN, CRISTALIZACIÓN Y CARACTERIZACIÓN DE INULINA A PARTIR DE YACÓN (Smallanthus sonchifolius (Poepp. & Endl. PARA SU UTILIZACIÓN EN LA INDUSTRIA ALIMENTARIA Y FARMACÉUTICA EXTRACTION, CRYSTALIZATION AND CHARACTERIZATION OF INULIN FROM YACON (Smallanthus sonchifolius (Poepp. & Endl. FOR TO BE USED IN FOOD AND FARMACEUTIC INDUSTRY

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    OSCAR ARANGO BEDOYA

    2008-12-01

    Full Text Available La tendencia hacia la adopción de una alimentación sana y balanceada que incluya elementos naturales y benéficos es creciente. Se plantea el aprovechamiento del yacón (Smallanthus sonchifolius (Poepp. & Endl., planta silvestre de la región andina de Nariño, por su alto contenido de inulina, fructooligosacárido utilizado en la industria alimentaria y farmacéutica para la elaboración de edulcorantes para diabéticos y como fibra en alimentos refinados. Este estudio reporta la optimización del proceso de extracción sólido-líquido, con agua caliente, de inulina a partir de raíces de yacón. La cuantificación de inulina presente en el extracto se hizo a través de refractometría. Varias combinaciones de tiempo, temperatura y relación solvente-materia prima fueron analizadas empleando un diseño experimental compuesto 2³ más puntos estrella. Se alcanzó un rendimiento óptimo de 20.7% de inulina bajo unas condiciones de extracción de 23 min a 82.2°C y relación solvente-materia prima de 4.5 l/500 g. La técnica para la separación de los cristales a partir de la solución rica en inulina tuvo un rendimiento del 17.3% con relación al peso en fresco del material experimental. Los cristales fueron caracterizados bajo propiedades físicas, químicas y organolépticasThe tendency toward a healt and balanced feeding, wich include natural and beneficent elements is growing. Was stablished the use of yacon (Smallanthus sonchifolius (Poepp. & Endl., an uncultivated plant of the andina región in Nariño, wich for his high level of inulin, fructoligosaccharide use in the food and farmaceutic industry for the edulcorant manufacture for diabetics and as fiber in refined food. This estudy report the optimization of the solid-liquid extraction process, with hot water, of inulin provided by yacon root. The quantification of inulin in the extract is made through refractometry. Several combinations of time, temperature and solvent-raw material

  16. Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

    Science.gov (United States)

    Della Lucia, Ceres M; Vaz Tostes, Maria das Graças; Silveira, Carlos Mário M; Bordalo, Lívia A; Rodrigues, Fabiana C; Pinheiro-Sant'Ana, Helena Maria; Martino, Hércia S D; Costa, Neuza Maria B

    2013-03-01

    This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

  17. EXTRACCIÓN, CRISTALIZACIÓN Y CARACTERIZACIÓN DE INULINA A PARTIR DE YACÓN (Smallanthus sonchifolius (Poepp. & Endl.) PARA SU UTILIZACIÓN EN LA INDUSTRIA ALIMENTARIA Y FARMACÉUTICA EXTRACTION, CRYSTALIZATION AND CHARACTERIZATION OF INULIN FROM YACON (Smallanthus sonchifolius (Poepp. & Endl.) FOR TO BE USED IN FOOD AND FARMACEUTIC INDUSTRY

    OpenAIRE

    OSCAR ARANGO BEDOYA; GINNA PAOLA CUARÁN; JUAN CAMILO FAJARDO

    2008-01-01

    La tendencia hacia la adopción de una alimentación sana y balanceada que incluya elementos naturales y benéficos es creciente. Se plantea el aprovechamiento del yacón (Smallanthus sonchifolius (Poepp. & Endl.)), planta silvestre de la región andina de Nariño, por su alto contenido de inulina, fructooligosacárido utilizado en la industria alimentaria y farmacéutica para la elaboración de edulcorantes para diabéticos y como fibra en alimentos refinados. Este estudio reporta la optimización del ...

  18. Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).

    Science.gov (United States)

    Tormena, Marcela Marta Lazaretti; de Medeiros, Luana Tabalipa; de Lima, Patrícia Casarin; Possebon, Gabriela; Fuchs, Renata Hernandez Barros; Bona, Evandro

    2017-08-01

    In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. After segmentation, regression models were constructed for overall acceptability of each group; R 2 adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kg wheat kg -1 total flour , 0.37 kg yacon kg -1 total flour , 0.14 kg maca kg -1 total flour and 140.0 mL of water) and another for group 2 (0.35 kg wheat kg -1 total flour , 0.65 kg yacon kg -1 total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kg maca kg -1 total flour ), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis (CCSWA). It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Caracterização estrutural dos carboidratos de yacon (Smollanthus sonchifolius) e propriedades biológicas e reológicas dos frutooligossacarídeos

    OpenAIRE

    Paredes, Larry Ladislao Ramos

    2015-01-01

    Orientador : Prof. Dr. Guilherme Lanzi Sassaki Co-orientador : Prof. Dr. Marcello Iacomini Tese (doutorado) - Universidade Federal do Paraná, Setor de Ciências Biológicas, Programa de Pós-Graduação em Ciências : Bioquímica. Defesa: Curitiba, 13/04/2015 Inclui referências : f. 92-106 Resumo: Smallanthus sonchifolius (yacon) é uma planta da família Astereacea cuja raíz fez parte da dieta dos povos Pré-Incas e Incas nos Andes da América do Sul, e suas folhas são utilizadas no preparo...

  20. Flower structure and developmental stages of the capitulum of Smallanthus sonchifolius (Asteraceae): reproductive implications.

    Science.gov (United States)

    Ibañez, M S; Mercado, M I; Coll Aráoz, M V; Zannier, M L; Grau, A; Ponessa, G I

    2017-03-01

    Yacon (Smallanthus sonchifolius, Asteraceae) is an ancient andean crop that has numerous dietary and medicinal properties. Morphological and anatomical features and developmental changes of the capitulum were studied. A ray floret is a pistillate, female flower, while a disc floret is a staminate male flower, and the former opens before the latter, being pseudanthium protogynous. The capitulum presents interesting attributes for pollinators such as flower structure, nectaries and pollenkitt. Gynoecial nectaries were found on undeveloped ovary in the disc floret, but not in the ray floret. Glandular trichomes were observed on the abaxial epidermis of corolla in the ray floret, but not in the disc floret. Capitulum development was divided into eight stages. Stigma receptivity varied with these stages. Pollen viability was low (15%). In accordance with low viability, pollen grains exhibit diverse sizes and shapes, reduction in length of spines, and abnormal protoplasm. Examination of ovary development in the ray floret showed that a mature ovule was formed, but fertilization did not occur. In advanced developmental stages, the capitulum showed proliferation of the endothelium, degeneration of the embryo sac, and all harvested cypselae had aborted seeds. Problems found in pollen viability and aborted cypselae could be the result of a history of vegetative propagation in the domestication process.

  1. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles.

    Science.gov (United States)

    Russo, Daniela; Valentão, Patrícia; Andrade, Paula B; Fernandez, Eloy C; Milella, Luigi

    2015-07-31

    The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon) landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer's disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (˙NO) and superoxide (O2˙-) scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD) system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI). ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA) and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities.

  2. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles

    Science.gov (United States)

    Russo, Daniela; Valentão, Patrícia; Andrade, Paula B.; Fernandez, Eloy C.; Milella, Luigi

    2015-01-01

    The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon) landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer’s disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (˙NO) and superoxide (O2˙−) scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD) system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI). ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA) and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities. PMID:26263984

  3. Evaluation of Antioxidant, Antidiabetic and Anticholinesterase Activities of Smallanthus sonchifolius Landraces and Correlation with Their Phytochemical Profiles

    Directory of Open Access Journals (Sweden)

    Daniela Russo

    2015-07-01

    Full Text Available The present study aimed to investigate the phytochemical profile of leaf methanol extracts of fourteen Smallanthus sonchifolius (yacon landraces and their antioxidant, anticholinesterase and antidiabetic activities that could lead to the finding of more effective agents for the treatment and management of Alzheimer’s disease and diabetes. For this purpose, antioxidant activity was assessed using different tests: ferric reducing ability power (FRAP, 2,2-diphenyl-1-picryl hydrazyl (DPPH, nitric oxide (˙NO and superoxide (O2˙− scavenging and lipid peroxidation inhibition assays. Anticholinesterase activity was investigated by quantifying the acetylcholinesterase (AChE and butyrylcholinesterase (BChE inhibitory activities, whereas antidiabetic activity was investigated by α-amylase and α-glucosidase inhibition tests. To understand the contribution of metabolites, phytochemical screening was also performed by high performance liquid chromatography-diode array detector (HPLC-DAD system. Among all, methanol extract of PER09, PER04 and ECU44 landraces exhibited the highest relative antioxidant capacity index (RACI. ECU44 was found to be rich in 4,5-di-O-caffeoylquinic acid (CQA and 3,5-di-O-CQA and displayed a good α-amylase and α-glucosidase inhibition, showing the lowest IC50 values. Flavonoids, instead, seem to be involved in the AChE and BChE inhibition. The results of this study revealed that the bioactive compound content differences could be determinant for the medicinal properties of this plant especially for antioxidant and antidiabetic activities.

  4. Induction of G2/M arrest and apoptosis through mitochondria pathway by a dimer sesquiterpene lactone from Smallanthus sonchifolius in HeLa cells.

    Science.gov (United States)

    Kitai, Yurika; Zhang, Xia; Hayashida, Yushi; Kakehi, Yoshiyuki; Tamura, Hirotoshi

    2017-07-01

    Dimer sesquiterpene lactones (SLs), uvedafolin and enhydrofolin, against four monomer SLs isolated from yacon, Smallanthus sonchifolius, leaf were the most cytotoxic substances on HeLa cells (IC 50 values 2.96-3.17 μM at 24 hours). However, the cytotoxic mechanism of dimer SL has not been elucidated yet. Therefore, in this study, we clarified the in vitro cytotoxic mechanism of uvedafolin on the HeLa cells, and evaluated the cytotoxicity against NIH/3T3 cells which were used as normal cells. In consequence, the dimer SLs had low toxicity for the NIH/3T3 cells (IC 50 4.81-4.98 μM at 24 hours) and then the uvedafolin mediated cell cycle arrest at the G 2 /M phase and induced apoptosis on the HeLa cells evidenced by appearance of a subG1 peak. Uvedafolin induced apoptosis was attributed to caspase-9 and caspase-3/7 activities. An effectively induced apoptosis pathway was demonstrated from mitochondria membrane potential change and cytochrome c release to cytosol. These results reveal that uvedafolin induced apoptosis via the mitochondria pathway. The present results indicate the potential of uvedafolin as a leading compound of new anticancer agents. Copyright © 2016. Published by Elsevier B.V.

  5. Trypanocidal Activity of Smallanthus sonchifolius: Identification of Active Sesquiterpene Lactones by Bioassay-Guided Fractionation

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    F. M. Frank

    2013-01-01

    Full Text Available In order to find novel plant-derived biologically active compounds against Trypanosoma cruzi, we isolated, from the organic extract of Smallanthus sonchifolius, the sesquiterpene lactones enhydrin (1, uvedalin (2, and polymatin B (3 by bioassay-guided fractionation technique. These compounds showed a significant trypanocidal activity against the epimastigote forms of the parasite with IC50 values of 0.84 μM (1, 1.09 μM (2, and 4.90 μM (3. After a 24 h treatment with 10 μg/mL of enhydrin or uvedalin, parasites were not able to recover their replication rate. Compounds 1 and 2 showed IC50 values of 33.4 μM and 25.0 μM against T. cruzi trypomastigotes, while polymatin B was not active. When the three compounds were tested against the intracellular forms of T. cruzi, they were able to inhibit the amastigote replication with IC50 of 5.17 μM, 3.34 μM, and 9.02 μM for 1, 2, and 3, respectively. The cytotoxicity of the compounds was evaluated in Vero cells obtaining CC50 values of 46.5 μM (1, 46.8 μM (2, and 147.3 μM (3 and the selectivity index calculated. According to these results, enhydrin and uvedalin might have potentials as agents against Chagas disease and could serve as lead molecules to develop new drugs.

  6. Avaliação do simbiótico fermentado com Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416, à base de extratos aquosos de soja e de yacon (Smallanthus sonchifolius) no controle do desenvolvimento do Diabetes Mellitus

    OpenAIRE

    Roselino, Mariana Nougalli [UNESP

    2012-01-01

    O presente trabalho avaliou os efeitos do simbiótico fermentado com Enterococcus faecium CRL 183 e Lactobacillus helveticus ssp jugurti 416, à base de extratos de soja e de yacon produzidos em ratos com Diabetes mellitus, cuja indução foi feita quimicamente pela administração intraperitoneal de estreptozotocina (50mg/kg de peso corporal). Os animais foram divididos em quatro grupos experimentais (n=10): I - animais não diabéticos que receberam somente ração (controle negativo); II - animais d...

  7. Efecto del smallanthus sonchifolius "yacón" en el tratamiento de hiperlipemias comparado con dieta sola y gemfibrozilo. Trujillo, 2007

    OpenAIRE

    Reyes Beltrán, María Esther Daisy

    2009-01-01

    Autor: María Esther Daisy Reyes Beltrán Título Tesis Doctoral: Efecto del Smallanthus sonchifolius “yacón” en el tratamiento de hiperlipemias comparado con dieta sola y gemfibrozilo. Trujillo, 2007. Asesor: Dr. Juan Jorge Huamán Saavedra. Páginas Totales: 40 Institución: Facultad de Medicina, Universidad Nacional de Trujillo. El aumento de LDL colesterol y de triglicéridos y la disminución de HDL colesterol son factores de riesgo coronario. Es de interés saber si existe alguna variació...

  8. Elaboração de iogurte com adição de farinha de yacon

    OpenAIRE

    Pizetta, Leticia Calvi

    2013-01-01

    O yacon (Smallanthus sonchifolius) é uma espécie originária dos Andes e atualmente tem sido produzido em países como o Brasil. As raízes do yacon possuem entre 10% e 14% de matéria seca, sendo que desse teor 90% corresponde a carboidratos como os fruto-oligossacarídeos (FOS) (40% a 70%). O yacon pode ser considerado um alimento funcional, principalmente pela presença dos FOS que possuem características prebióticas. Os FOS resistem a temperaturas de cerca de 140ºC e são resistentes a pH acima ...

  9. A mixture of extracts from Peruvian plants (black maca and yacon) improves sperm count and reduced glycemia in mice with streptozotocin-induced diabetes.

    Science.gov (United States)

    Gonzales, Gustavo F; Gonzales-Castañeda, Cynthia; Gasco, Manuel

    2013-09-01

    We investigated the effect of two extracts from Peruvian plants given alone or in a mixture on sperm count and glycemia in streptozotocin-diabetic mice. Normal or diabetic mice were divided in groups receiving vehicle, black maca (Lepidium meyenii), yacon (Smallanthus sonchifolius) or three mixtures of extracts black maca/yacon (90/10, 50/50 and 10/90%). Normal or diabetic mice were treated for 7 d with each extract, mixture or vehicle. Glycemia, daily sperm production (DSP), epididymal and vas deferens sperm counts in mice and polyphenol content, and antioxidant activity in each extract were assessed. Black maca (BM), yacon and the mixture of extracts reduced glucose levels in diabetic mice. Non-diabetic mice treated with BM and yacon showed higher DSP than those treated with vehicle (p maca/yacon increased DSP, and sperm count in vas deferens and epididymis with respect to non-diabetic and diabetic mice treated with vehicle (p maca, and this was associated with higher antioxidant activity. The combination of two extracts improved glycemic levels and male reproductive function in diabetic mice. Streptozotocin increased 1.43 times the liver weight that was reversed with the assessed plants extracts. In summary, streptozotocin-induced diabetes resulted in reduction in sperm counts and liver damage. These effects could be reduced with BM, yacon and the BM+yacon mixture.

  10. Maca (Lepidium meyenii) and yacon (Smallanthus sonchifolius) in combination with silymarin as food supplements: In vivo safety assessment

    Czech Academy of Sciences Publication Activity Database

    Valentová, K.; Stejskal, D.; Bartek, J.; Dvořáčková, S.; Křen, Vladimír; Ulrichová, J.; Šimánek, V.

    2008-01-01

    Roč. 46, č. 3 (2008), s. 1003-1013 ISSN 0278-6915 Institutional research plan: CEZ:AV0Z50200510 Keywords : food supplement * volunteers * blood pressure Subject RIV: EE - Microbiology, Virology Impact factor: 2.321, year: 2008

  11. Efecto hepatoprotector del extracto acuoso de Smallanthus sonchifolius (yacón en un modelo de intoxicación con acetaminofén

    Directory of Open Access Journals (Sweden)

    Acela Inés Arnao-Salas

    2012-07-01

    Full Text Available En la medicina tradicional se ha publicado que las hojas de Smallanthus sonchifolius (yacón poseen efectos antidiabético y hepatoprotector. Objetivos: Evaluar en suero y hematíes el efecto hepatoprotector del extracto acuoso de hojas de yacón (EAY en un modelo de intoxicación con acetaminofén en ratas. Diseño: Experimental, transversal. Institución: Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, Universidad Nacional Mayor de San Marcos, Lima, Perú. Material biológico: Hojas de yacón. Intervenciones: Se formó cinco grupos de ratas hembra (n=6 que recibieron por cinco días, por vía oral, suero fisiológico (SF, EAY o silimarina (Sil (50 mg/kg y luego de 1 hora, SF o acetaminofén (A 250 mg/kg, según lo siguiente: G1 (control; SF-SF, G2 (SF-A, G3 (EAY (200 mg/kg-A, G4 (EAY (400 mg/kg-A y G5 (Sil-A. Principales medidas de los resultados: Actividad de aspartato amino transferasas (AST, alanina amino transferasa (ALT, fosfatasa alcalina (FAL γ γ-amino transferasa (γ-GTP; niveles de bilirrubina total (BT, proteνnas y lipoperoxidaciσn (MDA. En hematíes, actividades de superóxido dismutasa (SOD, catalasa (CAT y hemoglobina. Resultados: Se observó aumento significativo (p<0,05 en la actividad de γ-GTP entre el grupo G2 y los grupos G3 y G4. Hubo disminuciσn significativa (p<0,05 de proteνnas en el grupo G2 con respecto G1. El nivel de MDA fue menor en el grupo que recibió 200 mg/kg de EAY con respecto al control. Las actividades de AST, ALT y FAL no mostraron diferencias significativas. La relación SOD/CAT fue similar entre los grupos G1, G4 y G5, evidencia de una recuperación del daño causado por el acetaminofén. Conclusiones: La administración del EAY tuvo un efecto hepatoprotector comparable a la silimarina.

  12. Evaluación químico bromatológica de las variedades Yurac Llajum, Gello Llajum y Yurac Checche de Smallanthus Sonchifolius (Poepp & Endl).H. Robinson (Yacón) procedente de Puno

    OpenAIRE

    Ramos Zapana, Rubén; Arias Arroyo, Gladys

    2014-01-01

    Las variedades Yurac llajum, Qello llajum y Yurac checche de la especie Smallanthus sonchifolius (Poepp & Endl) (Yacón), procedente de la provincia de Sandia del Departamento de Puno, se desarrollan entre 1500 a 3000 msnm. Conocidas como “yacón”, “yakuma”, “llaqón”, “llacun” o “llacuma” en quechua; en aymara “aricoma” o “aricuma“; en español “Yacón”, “Jacón”, “llacón”, “arboloco”, “Puhe”, “jicama”, “jíquima”, “jikima” o “jiquimilla”. Estas raíces tuberosas de sabor dulce y refrescante, de asp...

  13. Prediction by Artificial Neural Networks (ANN of the diffusivity, mass, moisture, volume and solids on osmotically dehydrated yacon (Smallantus sonchifolius

    Directory of Open Access Journals (Sweden)

    Julio Rojas Naccha

    2012-09-01

    Full Text Available The predictive ability of Artificial Neural Network (ANN on the effect of the concentration (30, 40, 50 y 60 % w/w and temperature (30, 40 y 50°C of fructooligosaccharides solution, in the mass, moisture, volume and solids of osmodehydrated yacon cubes, and in the coefficients of the water means effective diffusivity with and without shrinkage was evaluated. The Feedforward type ANN with the Backpropagation training algorithms and the Levenberg-Marquardt weight adjustment was applied, using the following topology: 10-5 goal error, 0.01 learning rate, 0.5 moment coefficient, 2 input neurons, 6 output neurons, one hidden layer with 18 neurons, 15 training stages and logsig-pureline transfer functions. The overall average error achieved by the ANN was 3.44% and correlation coefficients were bigger than 0.9. No significant differences were found between the experimental values and the predicted values achieved by the ANN and with the predicted values achieved by a statistical model of second-order polynomial regression (p > 0.95.

  14. Cinética de la transferencia de masa durante la deshidratación osmótica de yacón (Smallanthus sonchifolius Cinética de transferência de massa durante a desidratação osmótica de yacón (Smallanthus sonchifolius

    Directory of Open Access Journals (Sweden)

    Silvina Maldonado

    2008-03-01

    Full Text Available El yacón (Smallanthus sonchifolius es un tubérculo andino de vida útil muy corta bajo condiciones ambientales. Los objetivos de este trabajo fueron determinar: 1 la cinética de deshidratación osmótica de yacón, utilizando sacarosa como soluto; 2 el ajuste de la ecuación de Peleg a los datos experimentales; y 3 el coeficiente de difusión usando la ecuación de Hawkes y Flink. La fruta se peló y cortó en placas de 3 x 3 x 0,3 cm. Se la deshidrató osmóticamente con solución de sacarosa al 40% (p/p, hasta aw = 0,97. El proceso se realizó a temperatura de 25 °C y con agitación continua (105 rpm. Se determinó la pérdida de peso de las muestras, la ganancia de sólidos y la retención de agua. Los parámetros obtenidos para el ajuste de pérdida de agua y ganancia de sólidos son respectivamente: k1: 8,2 0,1 y k2: 0,53 ± 0,06; k1: 234 ± 8 y k2: 2,6 ± 0,5. La mayor transferencia de masa, tanto de agua como de soluto, ocurre durante los primeros 60 a 90 minutos de proceso, lográndose una ganancia media de sólidos de 9,5 [g.100 g-1 MF] y una pérdida de agua de 68,8 [g.100 g-1MF]. Se puede asegurar que es posible aplicar satisfactoriamente el proceso de deshidratación osmótica en yacón como pre tratamiento de conservación.O yacón (Smallanthus sonchifolius é um tubérculo andino de vida útil muito curta sob condições ambientais. Os objetivos deste trabalho foram determinar: 1 a cinética de desidratação osmótica do yacón, utilizando sacarose como soluto; 2 o ajuste da equação de Peleg aos dados experimentais; e 3 o coeficiente de difusão usando a equação de Hawkes e Flink. A fruta foi descascada e cortada em placas de 3 x 3 x 0,3 cm. Foi desidratada osmoticamente usando uma solução de sacarose aos 40% (p/p, até aw = 0,97. O processo foi conduzido mantendo a temperatura constante em 25 °C e com agitação orbital contínua (105 rpm. Determinou-se a perda de peso das mostras, o ganho de sólidos e a retenção de

  15. Renal toxicity caused by oral use of medicinal plants: the yacon example.

    Science.gov (United States)

    de Oliveira, Rejane Barbosa; de Paula, Daniela Aparecida Chagas; Rocha, Bruno Alves; Franco, João José; Gobbo-Neto, Leonardo; Uyemura, Sérgio Akira; dos Santos, Wagner Ferreira; Da Costa, Fernando Batista

    2011-01-27

    Yacon [Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson, Asteraceae] is an Andean species that has traditionally been used as an anti-diabetic herb in several countries around the world, including Brazil. Its hypoglycaemic action has recently been demonstrated in normal and diabetic rats. However, studies about the safety of prolonged oral consumption of yacon leaf extracts are lacking. Thus, this work was undertaken to evaluate the repeated-dose toxicity of three extracts from yacon leaves: the aqueous extract (AE) prepared as a tea infusion; the leaf-rinse extract (LRE), which is rich in sesquiterpene lactones (STLs); and a polar extract from leaves without trichomes, or polar extract (PE), which lacks STLs but is rich in chlorogenic acids (CGAs). The major classes of the compounds were confirmed in each extract by IR spectra and HPLC-UV-DAD profiling as well as comparison to standard compounds. The toxicity of each extract was evaluated in a repeated-dose toxicity study in Wistar rats for 90 days. The PE was rich in CGAs, but we did not detect any STLs. The AE and LRE showed the presence of STLs. The polar extract caused alterations in some biochemical parameters, but the animals did not show signs of behavioural toxicity or serious lesions in organs. Alterations of specific biochemical parameters in the blood (creatinine 7.0 mg/dL, glucose 212.0 mg/dL, albumin 2.8 g/dL) of rats treated with AE (10, 50 and 100 mg/kg) and LRE (10 and 100 mg/kg) pointed to renal damage, which was confirmed by histological analysis of the kidneys. The renal damage was associated with increased blood glucose levels after prolonged oral administration of the AE. This observation suggested that the hypoglycaemic effect observed after treatment for 30 days in an earlier study is reversible and was likely the result of renal injury caused by the toxicity of yacon. Because STLs were detected in both AE and LRE, there is strong evidence that these terpenoids are the main toxic

  16. Assessment of somaclonal variation in somatic embryo-derived plants of yacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson] using inter simple sequence repeat analysis and flow cytometry

    Czech Academy of Sciences Publication Activity Database

    Viehmannová, I.; Bortlová, Z.; Vítámvás, J.; Čepková, P.; Eliášová, Kateřina; Svobodová, E.; Trávníčková, M.

    2014-01-01

    Roč. 17, č. 2 (2014) ISSN 0717-3458 Institutional support: RVO:61389030 Keywords : DNA polymorphism * Molecular markers * Ploidy level Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 0.681, year: 2014

  17. Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour

    Directory of Open Access Journals (Sweden)

    Claudia Severo da Rosa

    2009-09-01

    Full Text Available A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS. Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia. Os objetivos deste trabalho foram elaborar a farinha de Yacon, avaliar a composição química de diferentes concentrações de farinha de Yacon na elaboração de bolos e analisar sensorialmente as preparações elaboradas. A farinha de Yacon apresentou potencial como ingrediente na formulação de bolos, uma vez que teve boa aceitabilidade.The Yacon potatoes present carbohydrates in the form of fructo oligosaccharides (FOS. There are studies proving that the FOS delays the gastric emptying, increase the alimentary fiber,have prebiotic and hypoglycemic effects. They stimulate glycolysis, resulting in a reduced amount of energy. The objective of this research was to evaluate the chemical composition of cakes formulated with different concentrations of Yacon flour and to evaluate their sensory characteristics. The Yacon flour presented potential to be a cake ingredient.

  18. Efecto de gelificantes en la formulación de dulce de yacón Efeito de gelificante na formulação do doce do yacon

    OpenAIRE

    Silvina Maldonado; Judith del Carmen Singh

    2008-01-01

    El yacón (Smallanthus sonchifolius) es un tubérculo andino cultivado en las laderas de los Andes. Es una planta perenne que llega a su madurez entre 6-7 meses hasta 1 año, según la altura sobre el nivel del mar. Este trabajo propone la formulación de un producto alimenticio a partir de yacón por agregado de solutos: glucosa y sacarosa y combinación de barreras de estrés. Se estudió el efecto de gelificantes: agar-agar, pectina y goma arábiga, en tres concentraciones: 0,30, 0,41 y 0,48%. Se ag...

  19. Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius

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    Valeria Cristina Del Castillo

    2016-07-01

    Full Text Available Textural characteristics, color and fructooligosaccharides (FOS content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose.

  20. YACON INULIN LEACHING DURING HOT WATER BLANCHING

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    Caroline Fenner Scher

    2015-10-01

    Full Text Available ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The results indicated that the time and temperature were significant in the dissolution of the sugars. The lowest inulin losses occurred at temperatures and times lower than 60 ºC and 3 minutes. For all temperatures, the lowest glucose and fructose losses were obtained at time lower than 3 and 5 minutes, respectively.

  1. TREHALOSE-BASED ADDITIVE IMPROVED INTER-PRIMER BINDING SITE REACTIONS FOR DNA ISOLATED FROM RECALCITRANT PLANTS

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    Veronika Lancíková

    2014-02-01

    Full Text Available Trehalose-based (TBT-PAR additive was tested in order to optimize PCR amplification for DNA isolated from recalcitrant plants. Retrotransposon-based inter-primer binding site reactions were significantly improved with TBT-PAR solution using genomic DNA isolated from flax (Linum usitatissimum L., genotypes Kyivskyi, Bethune grown in radio-contaminated and non-radioactive remediated Chernobyl experimental fields. Additionally, similar improvements were observed using 19 recalcitrant genotypes of maize (Zea mays L. and three genotypes of yacon (Smallanthus sonchifolius, Poepp. et Endl., genotypes PER05, ECU45, BOL22 grown in standard field conditions.

  2. Estudo da viabilidade de Bifidobacterium animalis ssp. lactis em suco de Yacon

    OpenAIRE

    Watanabe, Felipe Miguel Farion

    2013-01-01

    Resumo: A maioria dos produtos probióticos são elaborados à base de leite, com desvantagens aos consumidores intolerantes à lactose, tornando assim produtos probióticos não lácteos vantajosos. O yacon é uma planta que acumula em suas raízes compostos prebióticos conhecidos como frutooligossacarídeos. O objetivo deste trabalho foi produzir o suco de yacon e utilizá-lo como matriz não láctea para a bactéria probiótica Bifidobacterium animalis ssp. lactis. O yacon apresentou rápido escurecimento...

  3. Área foliar del yacón (Smallanthus sonchifolius (Poep. & Endl. H. Rob. estimada mediante método indirecto.

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    Juan Francisco Seminario-Cunya

    2016-12-01

    Full Text Available El objetivo de este trabajo fue estimar el área foliar de ocho morfotipos de yacón mediante análisis de regresión lineal simple. La investigación se realizó entre los años 2014 y 2015, en el Programa de Raíces y Tubérculos Andinos de la Universidad Nacional de Cajamarca, Perú (7° 10’ 00’’ S, 78° 30’00’’ W, 2650 msnm. Se tomaron cien hojas de cada morfotipo, incluyendo hojas de los estratos basal, medio y terminal de plantas en plena oración. Las siluetas de las hojas frescas se dibujaron en papel y se midió el largo (L y ancho mayor de la lámina (W. El área medida (o real de la lámina se determinó con planímetro digital. Con el área medida (variable dependiente y los valores de largo, ancho, largo al cuadrado, ancho al cuadrado, largo x ancho y largo/ancho (como variables independientes, se realizó el análisis de regresión para cada morfotipo. En todos los morfotipos, excepto en dos, las mejores ecuaciones para estimar el área foliar, fueron aquellas en donde intervino el producto de L x W. La ecuación A= 20,41 + 0,4167 (L x W (r2 = 0,89 permitió estimar el área foliar de los ocho morfotipos en conjunto. El área del peciolo de los morfotipos en estudio signi có 15%, respecto del área total de la hoja.

  4. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

    Directory of Open Access Journals (Sweden)

    Janaína Andréa Moscatto

    2004-12-01

    Full Text Available Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS presentes no yacon (Polymnia sonchifolia, e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de yacon como ingredientes do bolo de chocolate. Os bolos obtidos das formulações padrão (P, da formulação (A contendo a farinha de trigo substituída em 20% por farinha de yacon e da formulação (B contendo a farinha de trigo substituída em 40% por farinha de yacon e em 6% por inulina, foram avaliados quanto às suas propriedades químicas e físicas, preferência e estabilidade de armazenamento em relação ao bolo padrão de chocolate. Os bolos das formulações A e B apresentaram propriedades químicas, físicas, preferência e estabilidade comparáveis ao da formulação padrão. Como vantagens, apresentaram menores valores de dureza, maiores teores em fibra alimentar total (12,35% e 23,6% em relação ao P (9,02%. O valor calórico foi semelhante (2,09kal para A e menor (1,62kal para B que do padrão (2,13kcal, além da presença de frutooligossacarídeos e ou inulina. Portanto, a farinha de yacon e inulina podem ser utilizadas como ingredientes para formular bolo de chocolate, fornecendo produtos com características que atendem às exigências do mercado consumidor.The high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. The fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect and they can improve sensorial aspects in food. This work aims at

  5. Efecto de gelificantes en la formulación de dulce de yacón Efeito de gelificante na formulação do doce do yacon

    Directory of Open Access Journals (Sweden)

    Silvina Maldonado

    2008-06-01

    Full Text Available El yacón (Smallanthus sonchifolius es un tubérculo andino cultivado en las laderas de los Andes. Es una planta perenne que llega a su madurez entre 6-7 meses hasta 1 año, según la altura sobre el nivel del mar. Este trabajo propone la formulación de un producto alimenticio a partir de yacón por agregado de solutos: glucosa y sacarosa y combinación de barreras de estrés. Se estudió el efecto de gelificantes: agar-agar, pectina y goma arábiga, en tres concentraciones: 0,30, 0,41 y 0,48%. Se agregó benzoato de sodio, metabisulfito de sodio y ácido cítrico. Se desarrolló un dulce tipo pan. Se registró la evolución de temperatura durante la cocción. Se empacó y envasó el dulce en bandejas. Se analizaron parámetros de textura principales y secundarios. La formulación que alcanzó valores de textura similares a la referencia fue: 0,48% de agar-agar; 12% de sacarosa; 17% de glucosa; 23% de agua; 996,75 ppm de metabisulfito; 498,50 ppm de ácido cítrico y 1435,7 ppm de benzoato de sodio. Se realizó una prueba sensorial a través de la evaluación de los parámetros más representativos de la textura, utilizando para ello una escala hedónica, determinando la aceptación de la formulación seleccionada.O yacón (Smallanthus sonchifolius é um tubérculo andino cultivado nas encostas Dos Andes. É uma planta perene que chega a sua maduração entre 6 meses e 1 ano. Este trabalho propõe a formulação de um produto alimentício a partir do yacón agregando solutos: glicose, sacarose e combinação de barreiras de estresse. Estudou-se o efeito de gelificantes: ágar-ágar e arábica, em três concentrações 0.30, 0.41 e 0.48%. Agregou-se benzoato de sódio, metabisulfito de sódio, e ácido cítrico. Desenvolveu-se um doce tipo pão. Registrou-se a evolução da temperatura durate cozimento. Empacotou-se e envasou-se o doce em bandejas. Analisaram-se parâmetros de textura principais e secundários. A formulação que atingiu os

  6. Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions

    Directory of Open Access Journals (Sweden)

    Yang Cao

    2018-04-01

    Full Text Available The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and their antimicrobial and antioxidant effects. This article reviewed scientific studies regarding the bioactive chemical compounds and nutrigenomic properties of extracts and isolated compounds from yacon. These findings may help in further research to investigate yacon-based nutritional products. Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies, particularly mechanism-based and phytopharmacological studies, are lacking for the development of evidence-based functional food products.

  7. Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions

    Science.gov (United States)

    Cao, Yang; Zhang, Hongxia; Jin, Yifan; Zhang, Yihe; Hayford, Frank

    2018-01-01

    The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS) and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and their antimicrobial and antioxidant effects. This article reviewed scientific studies regarding the bioactive chemical compounds and nutrigenomic properties of extracts and isolated compounds from yacon. These findings may help in further research to investigate yacon-based nutritional products. Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies, particularly mechanism-based and phytopharmacological studies, are lacking for the development of evidence-based functional food products. PMID:29649123

  8. Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions.

    Science.gov (United States)

    Cao, Yang; Ma, Zheng Feei; Zhang, Hongxia; Jin, Yifan; Zhang, Yihe; Hayford, Frank

    2018-04-12

    The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota. One of the plants being considered as a potential source of prebiotic is yacon. Yacon is an underutilized plant consumed as a traditional root-based fruit in South America. Yacon mainly contains fructooligosaccharides (FOS) and inulin. Therefore, it has bifidogenic benefits for gut health, because FOS are not easily broken down by digestive enzymes. Bioactive chemical compounds and extracts isolated from yacon have been studied for their various nutrigenomic properties, including as a prebiotic for intestinal health and their antimicrobial and antioxidant effects. This article reviewed scientific studies regarding the bioactive chemical compounds and nutrigenomic properties of extracts and isolated compounds from yacon. These findings may help in further research to investigate yacon-based nutritional products. Yacon can be considered a potential prebiotic source and a novel functional food. However, more detailed epidemiological, animal, and human clinical studies, particularly mechanism-based and phytopharmacological studies, are lacking for the development of evidence-based functional food products.

  9. Bioactive Compounds from Plants Used in Peruvian Traditional Medicine.

    Science.gov (United States)

    Lock, Olga; Perez, Eleucy; Villar, Martha; Flores, Diana; Rojas, Rosario

    2016-03-01

    It is estimated that there are as many as 1400 plant species currently used in traditional Peruvian medicine; however, only a few have undergone scientific investigation. In this paper, we make a review of the botanical, chemical, pharmacological and clinical propierties of the most investigated Peruvian medicinal plants. The plant species selected for this review are: Smallanthus sonchifolius (yacon), Croton lechleri (sangre de grado), Uncaria tomentosa/U. guianensis (uña de gato), Lepidium meyenii (maca), Physalis peruviana (aguaymanto), Minthostachys mollis (muña), Notholaena nivea (cuti-cuti), Maytenus macrocarpa (chuchuhuasi), Dracontium loretense (jergon sacha), Gentianella nitida (hercampuri), Plukenetia volubilis (sacha inchi) and Zea mays (maiz morado). For each of these plants, information about their traditional uses and current commercialization is also included.

  10. Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

    Directory of Open Access Journals (Sweden)

    Ellem Waleska Nascimento da Fonseca CONTADO

    2015-03-01

    Full Text Available O objetivo deste estudo foi desenvolver duas formulações de apresuntado contendo farinha de yacon e extrato de frutanos de yacon visando obter produtos de melhor qualidade nutricional e ricos em fibras alimentares. Os apresuntados foram elaborados substituindo-se a fécula de mandioca (1,73% pela farinha de yacon e a água da formulação (37,85% pelo extrato aquoso de frutanos. Os efeitos dessas substituições nas qualidades tecnológicas e sensoriais dos apresuntados foram avaliados comparando-os com um controle. Os resultados obtidos demonstraram existirem diferenças significativas entre as formulações e evidenciaram que a adição da farinha de yacon ao apresuntado originou uma formulação com menor teor de sódio, índice de amarelo, tonalidade, dureza, flexibilidade, adesividade e menores notas nos quesitos sabor e impressão global. Entretanto revelaram que o apresuntado elaborado com extrato de frutanos apresentou uma aceitabilidade semelhante ao controle, porém com menor dureza e maiores teores de potássio e fibras, originando um produto cárneo benéfico à saúde.

  11. Torrefaction of Yacon and Jerusalem Artichoke Stems as a Contribution to the Alternative Production of Inulin

    Science.gov (United States)

    Veselý, V.; Sobek, J.; Hanika, J.; Punčochář, M.

    Recommendable torrefaction conditions were specified on the grounds of GT and DTA curves for the specimen of crushed stems of Yacon and Jerusalem artichoke. The impact of the size of crushed stems particle on the torrefaction process was monitored. The stem crushing process was optimized based on the results. We tested the effect of torrefaction performed on pellets made of raw material and wood chips, of which the pellets were made afterwards. It has been unambiguously proven that it was sensible to pelletize torrefied chips, otherwise the pellets were losing their coherence and crumbled. We calculated the fuel calorific value and its dependence on the residence time in the reactor. The economic benefit of torrefaction is that the power necessary for evaporation and leaching artichoke cuttings in water is obtained by combusting torrefied crushed stems.

  12. [Chemical characterization and quantification of fructooligosaccharides, phenolic compounds and antiradical activity of Andean roots and tubers grown in Northwest of Argentina].

    Science.gov (United States)

    Jiménez, María Eugenia; Sammán, Norma

    2014-06-01

    There is great interest in consuming foods that can provide the nutrients for a good nutrition and other health beneficial compounds. The aim of this work was to determine the chemical composition of native foods of the Andean region and to quantify some functional com-ponents. Proximal composition, vitamin C, total phenolic compounds, antiradical activity (DPPH) in peel and pulp, dietary fiber soluble and insoluble, fructooligosaccharides (FOS), total and resistant starch (in tubers and raw roots, boiled and boiled and stored) of 6 varieties of Oca (Oxalis tuberosa), 4 clones of manioc (Manihot esculenta Crantz) and yacon (Smallanthus sonchifolius were determined. The results showed greater amount of bioactive compounds and antiradical activity in the skin of these products. The highest content was found in the oca peel. In all cases, the content of insoluble fiber was greater than the soluble. The manioc had higher total starch than Andean roots and tubers. The boiling process decreased the resistant starch content of ocas and maniocs, but when these are stored for 48 h at 5 ° C, the resistant starch content increased. The FOS content of the ocas was similar for all varieties (7%). The main component of yacon carbohydrates were FOS (8.89%). The maniocs did not contain FOS. It can be concluded that the roots and tubers studied, in addition to provide nutrients, contain functional compounds that confer additional helpful value for preventing no communicable diseases.

  13. Molecularly Imprinted Nanomicrospheres as Matrix Solid-Phase Dispersant Combined with Gas Chromatography for Determination of Four Phosphorothioate Pesticides in Carrot and Yacon

    Directory of Open Access Journals (Sweden)

    Mengchun Zhou

    2015-01-01

    Full Text Available An efficient, rapid, and selective method for sample pretreatment, namely, molecularly imprinted matrix solid-phase dispersion (MI-MSPD coupled with gas chromatography (GC, was developed for the rapid isolation of four phosphorothioate organophosphorus pesticides (tolclofos-methyl, phoxim, chlorpyrifos, and parathion-methyl from carrot and yacon samples. New molecularly imprinted polymer nanomicrospheres were synthesized by using typical structural analogue tolclofos-methyl as a dummy template via surface grafting polymerization on nanosilica. Then, these four pesticides in carrot and yacon were extracted and adsorbed using the imprinted nanomicrospheres and further determined by gas chromatography. Under the optimized conditions, a good linearity of four pesticides was obtained in a range of 0.05–17.0 ng·g−1 with R varying from 0.9971 to 0.9996, and the detection limit of the method was 0.012~0.026 ng·g−1 in carrot and yacon samples. The recovery rates at two spiked levels were in the range of 85.4–105.6% with RSD ≤9.6%. The presented MI-MSPD method combined the advantages of MSPD for allowing the extraction, dispersion, and homogenization in two steps and the advantages of MIPs for high affinity and selectivity towards four phosphorothioate pesticides, which could be applied to the determination of pesticide residues in complicated vegetal samples.

  14. Extração e pré-tratamento químico de frutanos de Yacon, Polymnia sonchifolia Extraction and chemical pre-treatment of fructans from yacon Polymnia sonchifolia

    Directory of Open Access Journals (Sweden)

    Cláudio Cabello

    2005-06-01

    Full Text Available O processo de desintegração de tubérculos de yacon promove a incorporação de oxigênio que favorece a oxidação de compostos fenólicos e decorrente contaminação do extrato aquoso com cores e odores objetáveis que prejudicam a sua utilização. Este estudo buscou verificar uma metodologia simplificada de extração dos carboidratos presentes nos tubérculos de yacon e efetuar uma primeira remoção de resíduos e compostos originários das cores e odores indesejáveis, utilizando processos de coagulação e precipitação, aplicando tecnologias de baixo custo. Após a etapa de trituração e remoção dos restos celulares, o extrato teve seu pH aumentado para 9,5 e a temperatura para 90ºC, seguido de sedimentação. A remoção deste precipitado foi realizada por filtração em papel após a coagulação com diferentes concentrações de sulfato de alumínio comercial. Verificou-se que a melhor concentração de coagulante no extrato foi de 100ppm, removendo 90,6% dos compostos coloridos. O balanço de massa mostrou uma recuperação de 47,5% dos sólidos totais sendo que 35,6% estão na forma de carboidratos, verificado através da concentrção de carbono orgânico. O processo de pré-tratamento químico causou hidrólise nos oligofrutanos, detectado por um aumento na concentração de açúcares redutores totais, diretamente proporcional à concentração de sulfato de alumínio utilizado no tratamento de coagulação. Análises cromatográficas indicaram o perfil dos açúcares no hidrolisado e a extensão desta hidrólise que foi considerada pequena. A metodologia aplicada mostrou-se fácil, de baixo custo, eficiente e aplicável em agroindústrias nas zonas produtoras desta espécie de raiz tropical.The process of disintegration of yacon roots promotes the oxygen incorporation that favors the phenolic oxidation and current contamination of the aqueous extract with undesirable colors and scents that damage its use. This work aims

  15. Phytochemical research of leaves and flowers of Smallanthus pyramidalis (Triana) H. Rob. (Arboloco) and its use in the recovery of wetlands in Bogota

    International Nuclear Information System (INIS)

    Guzman Avendano, Antonio J; Barrera Adame, Diana A.

    2011-01-01

    This research focused on the phytochemical characterization of the species Smallanthus pyramidalis (Triana) H. Rob. in order to identify the secondary metabolites of flowers and leaves. This is due to the importance these trees on the sustainable development of the wetlands in the Sabana de Bogota, and its possible application as a promising species in the use and conservation of these ecosystems. We performed preliminary chemical tests, fractionation using conventional techniques, identification of physical and chemical properties, and structural analysis using spectroscopic and spectrometric techniques, such as UV, 1H-RMN, 13C-RMN and GC-MS. We identified alkane-type compounds, steroids, terpenoids and flavonoids mainly, and their role in the plant and the ecosystem.

  16. Modelos matemáticos na predição do comportamento higroscópico para pó do mix de batata yacon e suco de lima

    Directory of Open Access Journals (Sweden)

    Regilane Marques Feitosa

    2017-06-01

    Full Text Available A batata yacon tornou-se popular devido aos inúmeros benefícios que proporciona à saúde, porém seu tempo de vida útil é curto, aliado ao escurecimento enzimático, comum em alimentos ricos em compostos fenólicos, que reduz e restringe o seu consumo. Em virtude de ser um produto de alto valor, e com o intuito de se evitar o seu desperdício, justifica-se o estudo de meios de conservação do mesmo. A secagem seguida por transformação do produto em pó se apresenta como uma alternativa conveniente, segura e capaz de proporcionar longa vida útil ao material processado. Diante do exposto, objetivou-se verificar o comportamento higroscópico do pó obtido pela liofilização do mix de batata yacon e suco de lima ácida Tahiti nas temperaturas de 20, 30 e 40 ºC. Elaborou-se um mix de batata yacon com suco de lima ácida Tahiti, aproveitando a propriedade deste suco de atuar na inativação enzimática da enzima polifenoloxidase, além de ser fonte de vitamina C. O mix com maltodextrina foi seco por liofilização e o pó resultante foi submetido à análise de comportamento higroscópico, determinando-se as isotermas de adsorção de umidade nas temperaturas de 20, 30 e 40 ºC e ajustando-se os modelos matemáticos de Peleg, GAB, Halsey, Oswin e Smith às isotermas. O modelo de Peleg foi o que melhor se ajustou às isotermas de adsorção de umidade do pó da batata yacon com suco de lima ácida Tahiti. As isotermas foram classificadas como Tipo II e a umidade na monocamada molecular apresentou valor em torno de 7% b.s.Application of mathematical models in the prediction of the hygroscopic dehavior of the potato mix yacon powder and lemon juiceAbstract: The yacon potato became popular because of the numerous benefits it provides to health, but their life span is short, combined with enzymatic browning, common in foods rich in phenolic compounds, which reduces and limits its consumption. By virtue of being a product of high value and in

  17. Hydrolase and fructosyltransferase activities implicated in the accumulation of different chain size fructans in three Asteraceae species.

    Science.gov (United States)

    Itaya, Nair M; Asega, Amanda F; Carvalho, Maria Angela M; Figueiredo-Ribeiro, Rita de Cássia L

    2007-09-01

    Fructans are widely distributed in Asteraceae from floras with seasonal growth and are thought to be involved in drought and freezing tolerance, in addition to storage function. Reserve organs of Vernonia herbacea and Viguiera discolor, from the cerrado, and of the perennial herb Smallanthus sonchifolius, endemic to Andean region, store over 80% inulin, with different DP (35, 150, and 15, respectively). The fructan pattern in Asteraceae species could be explained by characteristics of their respective 1-FFTs. Hydrolases and fructosyltransferases from S. sonchifolius, V. herbacea and V. discolor were analyzed in plants at the same environmental conditions. The higher 1-FEH activities found in the species with lower DP, S. sonchifolius and V. herbacea reinforce the hypothesis of the involvement of 1-FEH in fructan profile and suggest that the high DP fructan of V. discolor is a consequence of the low affinity of its 1-FEH to the native long chain inulin. Long term incubation with sucrose suggested that the affinity of 1-FFT of V. discolor for 1-kestose is low when compared to that of V. herbacea. Indeed 1-FFT from V. discolor was shown to be an hDP 1-FFT, preferring longer inulins as acceptors. Conversely, 1-FFT from V. herbacea seems to have a higher affinity for short fructo-oligosaccharides, including 1-kestose, as acceptor substrates. Differences in fructan enzymes of the three Asteraceae provide new information towards the understanding of fructan metabolism and control of carbon flow between low and high DP fructans.

  18. Efecto de gelificantes en la formulación de dulce de yacón

    OpenAIRE

    Maldonado,Silvina; Singh,Judith del Carmen

    2008-01-01

    El yacón (Smallanthus sonchifolius) es un tubérculo andino cultivado en las laderas de los Andes. Es una planta perenne que llega a su madurez entre 6-7 meses hasta 1 año, según la altura sobre el nivel del mar. Este trabajo propone la formulación de un producto alimenticio a partir de yacón por agregado de solutos: glucosa y sacarosa y combinación de barreras de estrés. Se estudió el efecto de gelificantes: agar-agar, pectina y goma arábiga, en tres concentraciones: 0,30, 0,41 y 0,48%. Se ag...

  19. Bioactive extracts and chemical constituents of two endophytic strains of Fusarium oxysporum

    Directory of Open Access Journals (Sweden)

    Andréa M. do Nascimento

    2012-12-01

    Full Text Available Ethyl acetate extracts of cultures grown in liquid Czapek and on solid rice media of the fungal endophyte Fusarium oxysporum SS46 isolated from the medicinal plant Smallanthus sonchifolius (Poepp. H. Rob., Asteraceae, exhibited considerable cytotoxic activity when tested in vitro against human cancer cells. Chromatographic separation yielded anhydrofusarubin (1 and beauvericin (2 that were identified based on their ¹H and 13C NMR data. Compounds 1 and 2 showed the strongest cytotoxic activity against different cancer cell lines. Compound 2 also showed promising activity against Leishmania braziliensis. Hexanic extract of F. oxysporum SS50 grown on solid rice media also afforded a mixture of compounds that displayed cytotoxic activity against different cancer cell lines. Chemical analysis of the mixture of compounds, investigated by gas chromatography-mass spectrometry (GC-MS, showed that there was a predominance of methyl esters of fatty acids and alkanes.

  20. VALORIZACIÓN DE LA RAÍZ DE YACÓN: OBTENCIÓN DE UN JARABE RICO EN FRUCTOOLIGOSACÁRIDOS

    Directory of Open Access Journals (Sweden)

    Diana Lizeth López Torrez

    2008-01-01

    Full Text Available El yacón (Smallanthus sonchifolius P&E es un una raíz tuberosa de origen andino que posee un alto contenido de fructooligosacáridos (FOS, los mejores prebióticos conocidos. Se encuentra subutilizada tanto en Bolivia como en el resto de los países productores y esta situación podría cambiarse a través de su industrialización. En ese sentido, a partir de la raíz de yacón, se estudió en laboratorio la obtención de un jarabe concentrado, rico en FOS. Se determinaron las variables críticas y las condiciones óptimas del proceso, lográndose un rendimiento del 95% de los FOS. A partir de estos resultados, se diseñó una planta para la producción anual de 1 000 TM de jarabe con 45% de FOS, al año. El producto final sería destinado principalmente a un mercado industrial, con un precio de 2,7 $US/kg de jarabe. Para la planta se calculó una TIR de 42%.

  1. Ev valuat as a ion of potent sau yacon tial ant sage d n (Sma tioxida ...

    African Journals Online (AJOL)

    sunny

    fication process, ice water was added to absorb the generated heat. Samples were .... on pH, TBARS, and RN contents during storage are pre- sented in Table 1 .... In view of the growing consumer demand for food with ... cooked meat product.

  2. Características de los trabajos publicados sobre las propiedades de las plantas en revistas médicas peruanas

    Directory of Open Access Journals (Sweden)

    Oscar G. Pamo-Reyna

    2009-07-01

    Full Text Available Objetivo. Determinar las características de los trabajos originales sobre las propiedades de las plantas publicadas en revistas médicas peruanas. Material y métodos. Se revisó las bases de datos bibliográficas SciELO Perú y SISBIB para el período 2004-2008. Resultados. En 14 revistas se halló 825 trabajos originales, de los cuales 45 fueron incluidos en el estudio. El número de trabajos por años fue 3 (2004, 5 (2005, 9 2006, 13 (2007 y 15 (2008. Las revistas que publicaron mayor proporción de artículos sobre plantas fueron revistas de facultades de medicina: Rev Med Vallejiana (33%, Horizonte Médico (29% y An Fac Med (13%. Las instituciones que más publicaron fueron la Universidad Nacional Mayor de San Marcos (45,5%, Universidad San Martín de Porres (22% y Universidad Nacional de Trujillo (13%. De un total de 226 autores, 11 de ellos realizaron el 22,1% de la producción total. De 57 plantas estudiadas, las más investigadas fueron Lepidium sp. (maca, Croton palanostigma (sangre de grado, Calophyllum brasiliense (lagarto caspi y Smallanthus sonchifolius (yacón. Los potenciales usos más estudiados fueron nutritivos, antineoplásicos, antioxidante, hipoglicemiante e hipotensor arterial. Seis (13,3% trabajos fueron clínicos y el resto fue de tipo experimental o bioquímico. Conclusión. La producción científica médica relacionada con las propiedades de las plantas y publicada es escasa aunque creciente, se realiza en las universidades públicas y privadas, la participación privada es casi nula; y, existe una élite de investigadores que gran producción de trabajos.

  3. Genomics of Compositae crops: reference transcriptome assemblies and evidence of hybridization with wild relatives.

    Science.gov (United States)

    Hodgins, Kathryn A; Lai, Zhao; Oliveira, Luiz O; Still, David W; Scascitelli, Moira; Barker, Michael S; Kane, Nolan C; Dempewolf, Hannes; Kozik, Alex; Kesseli, Richard V; Burke, John M; Michelmore, Richard W; Rieseberg, Loren H

    2014-01-01

    Although the Compositae harbours only two major food crops, sunflower and lettuce, many other species in this family are utilized by humans and have experienced various levels of domestication. Here, we have used next-generation sequencing technology to develop 15 reference transcriptome assemblies for Compositae crops or their wild relatives. These data allow us to gain insight into the evolutionary and genomic consequences of plant domestication. Specifically, we performed Illumina sequencing of Cichorium endivia, Cichorium intybus, Echinacea angustifolia, Iva annua, Helianthus tuberosus, Dahlia hybrida, Leontodon taraxacoides and Glebionis segetum, as well 454 sequencing of Guizotia scabra, Stevia rebaudiana, Parthenium argentatum and Smallanthus sonchifolius. Illumina reads were assembled using Trinity, and 454 reads were assembled using MIRA and CAP3. We evaluated the coverage of the transcriptomes using BLASTX analysis of a set of ultra-conserved orthologs (UCOs) and recovered most of these genes (88-98%). We found a correlation between contig length and read length for the 454 assemblies, and greater contig lengths for the 454 compared with the Illumina assemblies. This suggests that longer reads can aid in the assembly of more complete transcripts. Finally, we compared the divergence of orthologs at synonymous sites (Ks) between Compositae crops and their wild relatives and found greater divergence when the progenitors were self-incompatible. We also found greater divergence between pairs of taxa that had some evidence of postzygotic isolation. For several more distantly related congeners, such as chicory and endive, we identified a signature of introgression in the distribution of Ks values. © 2013 John Wiley & Sons Ltd.

  4. difusividad, masa, humedad, volumen y sólidos en yacón (Smallantus sonchifolius deshidratado osmóticamente

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    Julio Rojas Naccha

    2012-01-01

    Full Text Available Se evaluó la capacidad predictiva de la Red Neuronal Artificial (RNA en el efecto de la concentración (30,40, 50 y 60 % p/p y temperatura (30, 40 y 50°C de la solución de fructooligosacaridos (FOS en la masa,humedad, volumen y sólidos en cubos de yacón osmodeshidratados, y en el coeficiente de difusividad efectivamedia del agua, con y sin encogimiento. Se aplicó la RNA del tipoFeedforwardcon los algoritmos deentrenamientoBackpropagationy de ajuste de pesosLevenberg-Marquardt, usando la topología: error metade 10-5, tasa de aprendizaje de 0.01, coeficiente de momento de 0.5, 2 neuronas de entrada, 6 neuronas desalida, una capa oculta con 18 neuronas, 15 etapas de entrenamiento y funciones de transferencialogsig-purelin. El error promedio global por la RNA fue 3.44% y los coeficientes de correlación fueron mayores a0.9. No se encontraron diferencias significativas entre los valores experimentales con losvalores predichos porla RNA y con los valores predichos por un modelo estadístico de regresión polinomial de segundo orden (p >0.95.Palabras clave:Red Neuronal Artificial (RNA, difusividad efectiva, yacón, deshidratación osmótica

  5. A potential synbiotic product improves the lipid profile of diabetic rats

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    Roselino Mariana N

    2012-09-01

    Full Text Available Abstract Background Previous studies showed that intake of yacon or some lactic acid bacteria was able to inhibit the development of diabetes mellitus, by reducing glucose and associated symptoms, for example, the lipid profile. Objective The purpose of this study was to assess the consumption influence of a potential symbiotic product of soybean and yacon extract and fermented Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416 in reducing blood glucose and lipid levels in an animal model. Methods Diabetes mellitus was chemically induced by intraperitoneal administration of streptozotocin (50 mg/kg body weight. The rats were divided into four groups (n=10: GI – non-diabetic animals that received only a standard chow diet (negative control, GII – diabetic animals that received only chow diet (positive control, GIII – diabetic animals that received the chow diet + 1 mL/kg body weight/day of soybean and yacon unfermented product, GIV – diabetic rats that received the chow diet + 1 mL/kg body weight/day of soybean and yacon fermented product. There was a seven-week treatment period and the following parameters were evaluated: animal body weight, food and water intake, blood glucose, enzyme activities of aspartate aminotransferase (AST and alanine aminotransferase (ALT, triglycerides levels, total cholesterol, HDL-C, non-HDL-C. Cell viability of the fermented product was checked weekly for a seven-week period. Results The product average viable population was 108-109 CFU/mL, by ensuring both the rods and cocci regular intake. No difference was observed between the water and feed intake and body weight of groups that received unfermented and fermented products and the untreated diabetic group. The same was observed for the blood glucose and AST and ALT activities, while some improvement was observed for a lipid profile, represented by reduction of triglycerides level by 15.07% and 33.50% in groups III and IV

  6. Alimentos funcionais no manejo da diabetes mellitus = Functional foods in the management of diabetes mellitus

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    Zaparolli, Marília Rizzon

    2013-01-01

    Full Text Available Objetivo: Analisar o conhecimento e o consumo de alimentos funcionais que auxiliam no controle da Diabetes mellitus em pacientes de um hospital público de Curitiba - PR. Materiais e Métodos: Trata-se de um estudo transversal e quantitativo, realizado com pacientes diabéticos hospitalizados (Hospital de Clínicas/UFPR, no período de dezembro de 2011 a março de 2012. Para a coleta de dados foi utilizado um questionário, através do qual se obteve informações sobre o conhecimento de alimentos funcionais e consumo de cinco alimentos funcionais importantes no controle da diabetes: alho, batata yacon, cebola, farinha de casca de maracujá e linhaça. Os dados coletados foram tabulados no programa Libre Office 3. 5® e após isso se realizou análise estatística descritiva. Resultados: Observou-se que somente 12 pacientes (35,29% da amostra haviam recebido informações anteriormente sobre alimentos funcionais e apenas 11 (32,35% responderam saber da importância desses alimentos no controle da diabetes. Dos cinco alimentos funcionais estudados, o alho e a batata yacon foram os que apresentaram maior consumo entre os diabéticos. Conclusão: O conhecimento de alimentos funcionais bem como seu consumo é pequeno por parte de pacientes diabéticos. Há a necessidade de uma maior intervenção por parte dos profissionais da Nutrição na orientação do consumo desses alimentos na dieta habitual dos diabéticos, visando promover um melhor controle da diabetes mellitus

  7. Desenvolvimento e avaliação sensorial de sobremesa láctea potencialmente simbiótica

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    Christiane Mileib Vasconcelos

    2013-06-01

    Full Text Available O presente estudo objetivou desenvolver uma sobremesa láctea potencialmente simbiótica contendo o probiótico Lactobacillus acidophilus e calda de yacon como alimento prebiótico, e verificar sua aceitabilidade sensorial. Para a produção do flan, inicialmente preparou-se um iogurte com leite integral acrescido de 10 % de açúcar, 3 % de leite em pó desnatado e 2% da cultura termofílica. Atingida acidez titulável de 0,75% o mesmo foi refrigerado a 10 ºC até o momento da mistura. Paralelamente foi preparada uma pasta base de amido (1 % m/v e gelatina sem sabor (0,6 %. Para preparo da cultura probiótica, Lactobacillus acidophilus foi centrifugado e concentrado em 10 vezes. Por último, foi preparada a calda de yacon que foi acondicionada em copos descartáveis, para posterior adição da cultura probiótica, iogurte e a pasta base previamente homogeneizados. Foram avaliados 59 consumidores quanto à aceitabilidade sensorial com uso da escala hedônica de 9 pontos e intenção de compra do produto. O Teste de Correlação de Spearman verificou a existência da associação entre variáveis categóricas e as variáveis do teste de aceitação. O Flan simbiótico apresentou 108 UFC/g, quantidade acima do recomendado e índice de aceitabilidade maior que 70 % para os atributos sabor, aroma, aparência e textura. Quanto à intenção de compra, 65 % dos consumidores declararam que comprariam esse produto se estivesse disponível no mercado. A Correlação de Spearman foi positiva (p<0,05 entre intenção de compra e os atributos sensoriais sabor, aroma e textura, sugerindo que essas características agem conjuntamente durante a percepção sensorial pelos consumidores.

  8. Phytochemical screening and antimalarial activity of some plants traditionally used in Indonesia

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    Syamsudin Abdillah

    2015-06-01

    Full Text Available Objective: To evaluate ethanolic extracts of phytochemical screening, in vitro and in vivo antiplasmodial activities of 15 plants used as antimalarial in Sei Kepayang, North Sumatra. Methods: Extraction was done through maceration with 70% ethanol and screened against chemical content, in vitro test anti-plasmodium against Plasmodium falciparum 3D7 strain and in vivo test in mice infected Plasmodium berghei. Results: The results showed that the plant extract contained a group of saponins, flavonoids, alkaloids, quinone, sterols, triterpene, tannins and cumarine. However, extract of Momordica charantia, Carica papaya, Garcinia atroviridis, Alstonia scholaris, Smallanthus sonchifolia and Cassia siamea had strong anti-plasmodium activity both in vitro and in vivo. Conclusions: In vitro and in vivo antiplasmodial activities of 15 plants are used as antimalarial in Sei Kepayang, North Sumatra. All the plants have in vitro and in vivo anti-plasmodium activity except Orthosiphon stamineus and Luffa cylindrica (ED50 > 1 000 mg/kg body weight and IC50 > 100 μg/mL, respectively.

  9. Phisicochemical, sensory, and microbiological evaluation and development of symbiotic fermented drink

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    Mônica de Lucena Lira Aguiar Dias

    2013-12-01

    Full Text Available The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.

  10. Inulin Potential for Enzymatic Obtaining of Prebiotic Oligosaccharides.

    Science.gov (United States)

    Flores, Adriana C; Morlett, Jesús A; Rodríguez, Raúl

    2016-08-17

    Oligosaccharides have been marketed since the 80s as low-calorie agents and recently have gained interest in the pharmaceutical and food industry as functional sweeteners and prebiotic enriching population of Bifidobacteria. Currently, they have an approximated value of $200 per kg and recently, inulin has been proposed as a feedstock for production of oligosaccharides through selective hydrolysis by action of endoinulinase. High optimum temperature (60°C) and thermostability are two important criteria that determine suitability of this enzyme for industrial applications as well as enzyme cost, a major limiting factor. Significant reduction in cost can be achieved by employing low-value and abundant inulin-rich plants as Jerusalem artichoke, dahlia, yacon, garlic, and onion, among others. In general, the early harvested tubers of these plants contain a greater amount of highly polymerized sugar fractions, which offer more industrial value than late-harvested tubers or those after storage. Also, development of recombinant microorganisms could be useful to reduce the cost of enzyme technology for large-scale production of oligosaccharides. In the case of fungal inulinases, several studies of cloning and modification have been made to achieve greater efficiency. The present paper reviews inulin from vegetable sources as feedstock for oligosaccharides production through the action of inulinases, the impact of polymerization degree of inulin and its availability, and some strategies to increase oligosaccharide production.

  11. Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops

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    Sangam Dwivedi

    2014-09-01

    Full Text Available Microbiota in the gut play essential roles in human health. Prebiotics are non-digestible complex carbohydrates that are fermented in the colon, yielding energy and short chain fatty acids, and selectively promote the growth of Bifidobacteria and Lactobacillae in the gastro-intestinal tract. Fructans and inulin are the best-characterized plant prebiotics. Many vegetable, root and tuber crops as well as some fruit crops are the best-known sources of prebiotic carbohydrates, while the prebiotic-rich grain crops include barley, chickpea, lentil, lupin, and wheat. Some prebiotic-rich crop germplasm have been reported in barley, chickpea, lentil, wheat, yacon, and Jerusalem artichoke. A few major quantitative trait loci and gene-based markers associated with high fructan are known in wheat. More targeted search in genebanks using reduced subsets (representing diversity in germplasm is needed to identify accessions with prebiotic carbohydrates. Transgenic maize, potato and sugarcane with high fructan, with no adverse effects on plant development, have been bred, which suggests that it is feasible to introduce fructan biosynthesis pathways in crops to produce health-imparting prebiotics. Developing prebiotic-rich and super nutritious crops will alleviate the widespread malnutrition and promote human health. A paradigm shift in breeding program is needed to achieve this goal and to ensure that newly-bred crop cultivars are nutritious, safe and health promoting.

  12. Valoración nutricional y emisión de gases de algunos recursos forrajeros del trópico de altura

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    Edmundo Apráez

    2014-12-01

    Full Text Available Se determinó la producción de gases (metano, AGVs en algunos forrajes herbáceos, arbóreos y arbustivos de la región lechera del municipio de Pasto, en altitudes comprendidas entre 2600 a 3200 m.s.n.m. Para ello, se tomaron veinte muestras de praderas, entre monocultivo y mezcla, y de otras plantas que utilizan como alimento del ganado, entre los que se destacan: Holcus lanatus L., Dactylis glomerata L., Trifolium pratense L., Trifolium repens L., Pennisetum clandestinum, Lolium sp, Taraxacum officinale, Rumex crispus L., Phalaris sp, Plantago major L., Avena sativa L. y Smallanthus pyramidalis. Estas plantas fueron incubadas con heces bovinas frescas, los gases generados por esta fermentación se cuantificó utilizando un transductor de presión conectado a un lector digital. Las mediciones se realizaron a las 3, 6, 12, 24, 48 y 72 horas del proceso. La validación estadística se realizó mediante un modelo de medidas repetidas las medias fueron ajustadas y comparadas según la prueba de Tukey - Kramer. La pradera en mezcla de H. lanatus, Lolium sp., P. clandestinum, y T. repens presentó la mayor producción de gas metano con 560 ml/ Kg MS, y el ensilaje de A. sativa, la menor con 30 ml/Kg MS. La mayor degradabilidad de materia seca (DMO se observó en A. sativa con 62,84%, y la menor en la mezcla de Lolium sp., T. repens con 29,79%. La mayor DMO se dio en la mezcla de P. clandestinum, H. lanatus y T. repens, con 91,34%, y en P. major con 82,50%. Los valores más altos de ácido propiónico se observaron en P. major, en Lolium sp., y en la mezcla de H. lanatus, Lolium sp., P. clandestinum, y T. repens con 920, 860, 860 ml/L respectivamente.

  13. A systematic review of anti-obesity medicinal plants - an update.

    Science.gov (United States)

    Hasani-Ranjbar, Shirin; Jouyandeh, Zahra; Abdollahi, Mohammad

    2013-06-19

    Obesity is the most prevalent health problem affecting all age groups, and leads to many complications in the form of chronic heart disease, diabetes mellitus Type 2 and stroke. A systematic review about safety and efficacy of herbal medicines in the management of obesity in human was carried out by searching bibliographic data bases such as, PubMed, Scopus, Google Scholar, Web of Science, and IranMedex, for studies reported between 30th December 2008 to 23rd April 2012 on human or animals, investigating the beneficial and harmful effects of herbal medicine to treat obesity. Actually we limited our search to such a narrow window of time in order to update our article published before December of 2008. In this update, the search terms were "obesity" and ("herbal medicine" or "plant", "plant medicinal" or "medicine traditional") without narrowing or limiting search items. Publications with available abstracts were reviewed only. Total publications found in the initial search were 651. Total number of publications for review study was 33 by excluding publications related to animals study.Studies with Nigella Sativa, Camellia Sinensis, Crocus Sativus L, Seaweed laminaria Digitata, Xantigen, virgin olive oil, Catechin enriched green tea, Monoselect Camellia, Oolong tea, Yacon syrup, Irvingia Gabonensi, Weighlevel, RCM-104 compound of Camellia Sinensis, Pistachio, Psyllium fibre, black Chinese tea, sea buckthorn and bilberries show significant decreases in body weight. Only, alginate-based brown seaweed and Laminaria Digitata caused an abdominal bloating and upper respiratory tract infection as the side effect in the trial group. No other significant adverse effects were reported in all 33 trials included in this article.In conclusion, Nigella Sativa, Camellia Synensis, Green Tea, and Black Chinese Tea seem to have satisfactory anti-obesity effects. The effect size of these medicinal plants is a critical point that should be considered for interpretation. Although there