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

Yuto Ueda,Yasushi Matsuda,Tatsuro Murata,Yoshikazu Hoshi,Kiyotaka Kabata,Masateru Ono,Hideki Kinoshita,Keiji Igoshi,Shin Yasuda

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

2019

Yuto Ueda
Yasushi Matsuda
Tatsuro Murata
Yoshikazu Hoshi
Kiyotaka Kabata
Masateru Ono
Hideki Kinoshita
Keiji Igoshi
Shin Yasuda

ABSTRACTWe 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 ...

Keywords:

Food science
Biology
Biochemistry
Antioxidant
Yacón
Smallanthus sonchifolius
Polyphenol
Cultivar
Caffeic acid
heat processing
antioxidant capacity

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