Extraction, quantification and degree of polymerization of yacon (Smallanthus sonchifolia) fructans

• Autor(a) principal: Contado, Ellem Waleska Nascimento da Fonseca
• Data de Publicação: 2015
• Outros Autores: Queiroz, Estela de Rezende, Rocha, Denise Alvarenga, Fraguas, Rodrigo Martins, Simão, Anderson Assaid, Botelho, Lucimara Nazará Silva, Abreu, Adneia de Fátima, Braga, Mariana Aparecida, Abreu, Celeste Maria Patto de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/15174
• topic: Yacon - Frutanos; Yacon - Fructans; Yacon - Storage; Yacon - Armazenamento; Fructooligosaccharides; Fructo-oligossacarídeos

Yacon tubers have been a distinguished alternative of fructans, drawing the attention of researchers and food industries. Since fructans are carbohydrate reserves storage can reduce their contents. Additionally, the type of extraction used can provide a higher yield of fructans. Therefore, it was necessary to study yacon storage and its influence on the extraction and quantification of fructans. Thus, the objective of this study was to evaluate three fructan extractions (water 75°C, water 95°C, ethanol 90°C) in yacon with 3 sizes (large, medium, small), stored for 20 days, at room temperature as well as to compare two quantification techniques. The three extractions can be used when fructans are quantified by high performance liquid chromatography (HPLC). For quantification by spectrometry, the best extraction method was ethanol at 90°C. Medium and small-sized tubers presented the highest contents of fructans that large tubers, and storage negatively influenced these contents. Fructan quantification by HPLC was higher than the spectrophotometric technique. All treatments showed a degree of polymerization in the range from 3 to 7, allowing numerous technological applications for fructans present in yacon.