Extraction and Identification of Antioxidants in the Roots of Yacon (Smallanthus sonchifolius)
- 12 October 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (11) , 4711-4713
- https://doi.org/10.1021/jf981305o
Abstract
Yacon, Smallanthussonchifolius (Poepp. & Endl.) H. Robinson, Asteraceae, an important economic species grown for its juicy tuberous root, is potentially beneficial in the diet to diabetics. The antioxidative activity of yacon root was studied by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Antioxidants were extracted by methanol and isolated and purified by gel permeation chromatography and preparative reverse-phase HPLC. Two of the major antioxidants were identified as chlorogenic acid and tryptophan by NMR and mass spectrometry. Keywords: Yacon; Smallanthussonchifolius; antioxidant; chlorogenic acid; tryptophan; AsteraceaeKeywords
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