Title
Nutritional and functional characterisation of Andean chicuru (Stangea rhizanta)
Date Issued
01 January 2009
Access level
metadata only access
Resource Type
journal article
Abstract
A thorough functional and nutritional characterisation of Andean chicuru (Stangean rhizanta) root demonstrated its potential as an alternative source of fructooligosacharides (FOS), phenolic compounds, natural antioxidants and minerals. FOS of the GFn type with a degree of polymerisation (DP) of 3 (1-kestose) and 4 (nystose) were present. Important phenolic content and antioxidant activity values were obtained. The main phenolic compounds revealed by HPLC-DAD were caffeic and chlorogenic acids and their respective derivatives as well as flavan-3-ol derivatives. The nutritional analysis revealed high calcium and iron values, as well as considerable amounts of soluble and insoluble dietary fibre. The presence of low DP FOS, together with the high calcium and iron contents in chicuru, might favour its use for industrial applications. © 2008 Elsevier Ltd. All rights reserved.
Start page
63
End page
70
Volume
112
Issue
1
Language
English
OCDE Knowledge area
Ciencias de las plantas, Botánica
Subjects
Scopus EID
2-s2.0-47749102874
PubMed ID
Source
Food Chemistry
ISSN of the container
03088146
Sponsor(s)
The authors kindly thank Ms. Adelayda Pardo for her invaluable technical assistance. This research was partially supported by the CUI project of the Belgian Coopération Universitaire au Développement (CUD, Belgium).
Sources of information:
Directorio de Producción Científica
Scopus