TY  - THES
T1  - Yacon (Smallanthus sonchifolius Poepp. & Endl) - the potential of a neglected crop as an alternative sweetener and source of phytochemicals for functional foods
A1  - Khajehei,Forough
Y1  - 2019/10/09
N2  - Yacon (Smallanthus sonchifolius Poepp. & Endl.) as an underutilized crop, native to the Andean region, has attracted growing attention. The tuberous roots of yacon have been advertised as an alternative low caloric plant source for replacing sucrose. In fact, yacon has gained recognition based on the fact that its sweet tasting tuberous roots and its leaves have a favourable phytochemical content to be included in a range of functional food products. The leaves on the one hand are a significant source of health promoting phenolic compounds and their extract exerts certain biological activities such as antioxidant activity and hyperglycemic effects. The tubers on the other hand consist of carbohydrates including simple sugars, namely, fructose, glucose, sucrose and fructooligosaccharides (FOS). The FOS - representing the dominant polysaccharide in the tubers - are sweet tasting, prebiotic, and non-digestible oligosaccharides. Therefore, their consumption imposes several health benefits such as lowering the energy intake while enhancing the beneficial microflora of the colon. It is noted that 60-70 % of the dry matter content of yacon tubers is composed of FOS. Besides, yacon tubers are a remarkable source of biological components such as phenolic compounds. Thus, yacon is considered as multifunctional plant food. 
The main objectives of this thesis were to 1) differentiate between the quality of young and old yacon leaves of two cultivars (red and white) in terms of their total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity when using ohmic-assisted decoction (OH-DE) and decoction (DE) as well as energy consumption of extraction process, 2) differentiate between various parts of yacon tubers (flesh, peel and whole tuber) of seven cultivars in terms of their simple sugar (fructose, glucose and sucrose) content, TPC, TFC and antioxidant activity, 3) examine the TPC and antioxidant activity of yacon tubers of two cultivars (red and white) one week and three weeks after the harvest and under the influence of different pre-treatments before drying, and 4) determine the effect of drying on quality of yacon chips produced from two cultivars (red and white) at two time intervals after harvest. 
Overall, this thesis provided a broad dataset und information with regard to phytochemical contents of yacon leaves and tubers of different cultivars grown under the environmental conditions of southwestern Germany. However, further studies with regard to the determination of individual functional constitutes of leaves and tubers of yacon, their mechanism of action and effectiveness in promoting the health benefits, and their safety is essential. Moreover, with regard to novel product development from yacon leaves and tubers, further studies are strongly suggested to ensure the sustainability of final food products by optimizing energy consumption and environmental impacts of the whole food supply chain for such products as well as their quality.
KW  - Smallanthus sonchifolia
KW  - Functional Food
KW  - Pflanzeninhaltsstoff
KW  - Zuckeraustauschstoff
CY  - Hohenheim
PB  - Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
AD  - Garbenstr. 15, 70593 Stuttgart
UR  - http://opus.uni-hohenheim.de/volltexte/2019/1663
ER  -