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Molecules 2017, 22(12), 2043; doi:10.3390/molecules22122043

Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction

1
Department of Agronomy, Institute of Crop Science, University of Hohenheim, Fruwirthstr. 23, Stuttgart 70599, Germany
2
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
3
Department of Quality of Plant Products, Institute of Crop Science, University of Hohenheim, Emil-Wolff-Straße 23, Stuttgart 70599, Germany
*
Author to whom correspondence should be addressed.
Received: 29 October 2017 / Revised: 19 November 2017 / Accepted: 21 November 2017 / Published: 23 November 2017
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Abstract

Yacon (Smallanthus sonchifolius Poepp.) leaves are a potentially rich source of bioactive compounds, such as phenolic acids and flavonoids. In this study, the effect of the extraction method (ohmic-assisted decoction (OH-DE) and decoction (DE)), yacon cultivar (red and white), and leaf age (young and old) on the quality/quantity of extracted phytochemicals were investigated. Extraction yield, energy consumption, total phenolic content (TPC), total flavonoid content (TFC), ABTS and DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) were determined. Additionally, HPLC-DAD was used to identify the major individual phenolic and flavonoid compounds of yacon leaves. The results showed that a three-way interaction of process-variables (extraction method×yacon cultivar×age of leaves) influenced the extraction yield, TPC, TFC, ABTS, and DPPH radical scavenging activity, and FRAP, significantly (p < 0.05). However, energy consumption of the extraction process was only affected by method of extraction (p < 0.05) and was halved when OH-DE was applied as compared to DE alone. Additionally, the phytochemical quality of extracts was either improved or comparable when OH-DE was used for extraction. Also, it was shown that yacon leaves contained considerable amounts of caffeic acid, chlorogenic acid, ferrulic acid, myricetin, p-coumaric acid, and rutin, while leaves of the red cultivar had higher contents of each compound compared to leaves of the white cultivar. View Full-Text
Keywords: antioxidant activity; decoction; flavonoids; ohmic-assisted decoction; phenolic acids; Smallanthus sonchifolius Poepp.; yacon leaves antioxidant activity; decoction; flavonoids; ohmic-assisted decoction; phenolic acids; Smallanthus sonchifolius Poepp.; yacon leaves
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Khajehei, F.; Niakousari, M.; Seidi Damyeh, M.; Merkt, N.; Claupein, W.; Graeff-Hoenninger, S. Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction. Molecules 2017, 22, 2043.

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