Increased phenolic content and antioxidant capacity of the heated leaves of yacon (Smallanthus sonchifolius)

Volume: 83, Issue: 12, Pages: 2288 - 2297
Published: Dec 2, 2019
Abstract
We investigated the content of phenolic compounds and antioxidant capacity of two batches of non-heated and heated leaves of the yacon cultivar “Andes no yuki”, grown in Japan. Lyophilized yacon leaves heated at 160°C for 20 min and 100°C for 60 min had a 1.96 to 9.69-times higher total phenolic content than that of the non-heated leaves. Heated leaves exhibited a 1.98 to 4.07-times higher antioxidant capacity than that of the non-heated leaves...
Paper Details
Title
Increased phenolic content and antioxidant capacity of the heated leaves of yacon (Smallanthus sonchifolius)
Published Date
Dec 2, 2019
Volume
83
Issue
12
Pages
2288 - 2297
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