Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
Abstract
:1. Introduction
2. Nutritional Characteristics and Bioactive Compounds of Tiger Nut
3. Nutritional Characteristics of Tiger Nut-Based Beverages
4. Products Obtained by Lactic Fermentation or Lactic Acid Bacteria Addition
5. Safety and Microbiological Quality
6. Conclusions and Future Research for Functional Beverages and Foods
Funding
Conflicts of Interest
References
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Compound | Concentration | Ref. |
---|---|---|
Apigenin | 7.91–50.58 mg GAE/100 g | [48] |
Caffeic acid | 1.07–15.25 mg GAE/100 g | [48] |
3.90–102.19 µg RE/kg | [49] | |
(Epi)Catechin | 8.83 × 10−4 − 6.58 mg GAE/100 g | [48] |
Cinnamic acid | 0–40.66 µg RE/kg | [49] |
Coumaric acid | 0-6801.0 µg/g | [50] |
4.20 × 10−4 − 17.25 mg GAE/100 g | [48] | |
0–126.76 µg RE/kg | [49] | |
Ferulic acid | 3.5–2,284 µg/g | [50] |
33.79–58.38 mg GAE/100 g | [48] | |
0–22.33 µg RE/kg | [49] | |
Diferulic acid | 0.0–829.0 µg/g | [50] |
Ferulic acid-4-O-glucoside | 0–46.95 µg RE/kg | [49] |
Gallic acid | 3.95 × 10−3 − 1.74 mg GAE/100 g | [48] |
Homovanillyl alcohol | 0–4.54 µg RE/kg | [49] |
p-Hydroxybenzaldehyde | 0–16.47 mg GAE/100 g | [48] |
4.0–337.0 µg/g | [50] | |
p-Hydroxybenzoic acid | 0–8.3 µg/g | [50] |
2.18–29.12 mg GAE/100 g | [48] | |
2.52–67.70 µg RE/kg | [49] | |
Isohydroxymatairesinol | 0–1331.45 | [49] |
Kaempferol | 3.62–24.44 mg GAE/100 g | [48] |
Luteolin | 7.29–72.17 mg GAE/100 g | [48] |
24-Methylcholestanol ferulate | 0–45.40 µg RE/kg | [49] |
Naringenin | 2.38 × 10−3 − 16.16 mg GAE/100 g | [48] |
Peonidin | 0–7.81 µg RE/kg | [49] |
Protocatechuic acid | 0.61–0.79 mg GAE/100 g | [48] |
Quercetin | 3.76 × 10−3-60.63 mg GAE/100 g | [48] |
trans-Resveratrol-3-O-glucoside | 0–25.68 µg RE/kg | [49] |
Scopoletin | 0–310.80 µg RE/kg | [49] |
Sesamin | 0-28.67 µg RE/kg | [49] |
Sinapinic acid | 8.53 × 10−1 − 20.97 mg GAE/100 g | [48] |
Sinensetin | 0–16.07 µg RE/kg | [49] |
Syringic acid | 4.58 × 10−4 − 4.12 mg GAE/100 g | [48] |
Vanillic acid | 3.0–25.3 µg/g | [50] |
5.88–15.20 mg GAE/100 g | [48] | |
0–10.84 µg RE/kg | [49] | |
Vanillin | 15.5–68.7 µg/g | [50] |
ethyl Vanillin | 0–25.38 µg RE/kg | [49] |
4-Vinylphenol | 0–1084.48 µg RE/kg | [49] |
Nutrient | Tiger Nut Tuber (g/100g) a | Horchata De Chufa (g/100g) a | Tiger Nut Beverage (g/100g) | |
---|---|---|---|---|
Total fat | 24.49 | 3.09 | 1.26–1.59 b | 1.88–2.27 c |
SFA (% total fatty acid) | 17.5 | |||
MUFA (% total fatty acid) | 72.9 | |||
PUFA (% total fatty acid) | 9.3 | |||
Ratio n-6/n-3 | 22 | |||
Proteins | 5.04 | 0.91 | 2.34–2.51 b | 0.47–0.54 c |
Ash | 1.7 | 0.25 | 0.31–0.39 b | 0.16–0.18 c |
Carbohydrates | 43.3 | nd | 1.93–2.34 b | 2.31–2.74 c |
Total dietary fiber | 8.91 | 1.03 | 0.23–0.31 b | 0.53–0.65 c |
Sucrose | 13.03 | >10 | ||
Total energy (kcal/100g) | 413.8 | >71.45 | 28.42–33.71 b | 28.04–33.55 c |
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Roselló-Soto, E.; Garcia, C.; Fessard, A.; Barba, F.J.; Munekata, P.E.S.; Lorenzo, J.M.; Remize, F. Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages. Fermentation 2019, 5, 3. https://doi.org/10.3390/fermentation5010003
Roselló-Soto E, Garcia C, Fessard A, Barba FJ, Munekata PES, Lorenzo JM, Remize F. Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages. Fermentation. 2019; 5(1):3. https://doi.org/10.3390/fermentation5010003
Chicago/Turabian StyleRoselló-Soto, Elena, Cyrielle Garcia, Amandine Fessard, Francisco J. Barba, Paulo E. S. Munekata, Jose M. Lorenzo, and Fabienne Remize. 2019. "Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages" Fermentation 5, no. 1: 3. https://doi.org/10.3390/fermentation5010003