Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

• Published in: Food chemistry Vol. 245; pp. 1239 - 1247
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15-04-2018
• Subjects: Chlorogenic acid; Fructooligosaccharides; Prebiotic; Smallanthus sonchifolius; Nystose (PubChem CID: 166775); Chlorogenic acid (PubChem CID: 1794427); Fructooligosaccharides; 1F-β-fructofuranosylnystose (PubChem CID: 3085157); Chlorogenic acid; Prebiotic; 1-Kestose (PubChem CID: 440080); Smallanthus sonchifolius
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.11.092

•Polyphenols, minerals and other components of yacon were identified.•The yacon syrup is rich in fructoligosaccharides and chlorogenic acid.•The yacon process does not affect fructooligosaccharides in yacon syrup.
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.