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Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE.
Silva, Maria de Fátima Gomes da; Dionísio, Ana Paula; Abreu, Fernando Antonio Pinto de; Brito, Edy Sousa de; Wurlitzer, Nedio Jair; Silva, Lorena Mara Alexandre E; Ribeiro, Paulo Riceli Vasconcelos; Rodrigues, Sueli; Taniguchi, Carlos Alberto Kenji; Pontes, Dorasilvia Ferreira.
Afiliación
  • Silva MFGD; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, Ceará, Brazil.
  • Dionísio AP; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil. Electronic address: ana.dionisio@embrapa.br.
  • Abreu FAP; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Brito ES; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Wurlitzer NJ; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Silva LMAE; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Ribeiro PRV; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Rodrigues S; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, Ceará, Brazil.
  • Taniguchi CAK; Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
  • Pontes DF; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, Ceará, Brazil.
Food Chem ; 245: 1239-1247, 2018 Apr 15.
Article en En | MEDLINE | ID: mdl-29287348
A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Espectrometría de Masa por Ionización de Electrospray / Espectroscopía de Protones por Resonancia Magnética / Análisis de los Alimentos / Manipulación de Alimentos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Espectrometría de Masa por Ionización de Electrospray / Espectroscopía de Protones por Resonancia Magnética / Análisis de los Alimentos / Manipulación de Alimentos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido