African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12240

Full Length Research Paper

Evaluation of yacon (Smallanthus sonchifolius) extracts as a potential antioxidant source in emulsion-type sausage during refrigerated storage

Kim, Y. J.
  • Kim, Y. J.
  • Division of Life Resources, Daegu University, Gyong San, 712-714, South Korea.
  • Google Scholar
Choi, I. H.*
  • Choi, I. H.*
  • Department of Companion Animal and Animal Resources Sciences, Joongbu University, Geumsan-gun 312-702, South Korea.
  • Google Scholar

  •  Received: 13 July 2014
  •  Accepted: 12 September 2014
  •  Published: 15 October 2014


Aksu MI (2007). The effect of α-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product. J. Muscle Foods 18:370-379.
AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed. Association of Official Analytical Chemists. Washington DC.
Aybar MJ, Sanchez Riera AN, Grau A, Sanchez SS (2001). Hypoglycemic effect of the water extract of Smallantus sonchifolius (yacon) leaves in normal and diabetic rats. J. Ethnopharmacol. 74: 125-132.
Borkataky M, Kakoakoty BB, Sakia LR (2013). Influence of total phenolic content and total flavonoid content on the DPPH radical scavenging activity of Eclipta Alba (L.) Hassk. Int. J. Pharm. Pharm. Sci. 5:224-327.
Castro A, Caballero M, Herbas A, Carballo S (2012). Antioxidants in yacon products and effect of long term storage. Ciênc. Tecnol. Aliment. 32:432-435.
Duncan DB (1955). Multiple range test. Biometrics 11:1-6.
European Union (2006). Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs. Official Journal of the European Union, L204, pp.10-22.
Grau A, Rea J (1997). Yacon. Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson. In: Hermann, M.; Heller, J. (Eds.). Andean roots and tubers: Ahipa, arracacha, maca and yacon. Promoting the conservation and use of underutilized and neglected crops. Rome: IPK; Gatersleben: IPGRI. pp. 197-256.
Kim HK, Kwak HJ, Kim KH (2002). Physiological and antioxidative effect of garlic (Allium sativum L.) extract. Food Sci. Biotechnol. 11:500-506.
Kim YJ, Nahm BA, Choi IH (2010). An evaluation of the antioxidnat and antimicrobial effectiveness of different forms of garlic and BHA in emulsion-type sausages during refrigerated storage. J. Muscle Foods 21:813-825.
Lachman J, Fernandez EC, Orsak M (2003). Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use – a review. Plant Soil Environ. 49:283-290.
Nawar WF (1996). Lipids. In Fennema, O. (ed). Good Chemstry. 3rd edn. Marcel Dekker, Inc., New York. pp. 225-320.
Park JS, Han K (2013). The spermatogenic effect of yacon extract and its constituents and their inhibition effect of testosterone metabolism. Biomol. Ther. 21:153-160.
Rababah TM, Ereifej KI, Alhamad MN, Al-Qudah KM, Rousan LM, Al-Mahasneh MA, Al-u'datt M. H, Yang W (2011). Effects of green tea and grape seed and TBHQ on hysicochemical properties of baladi goat meats. Int. J. Food Prop. 14:1208-1216.
Rohlík BA, Pipek P, Pánek J (2010). The effect of natural antioxidants on the colour of dried/cooked sausages. Czech J. Food Sci. 28:249-257.
Salda-a E, Siche R, Castro W, Huamán R, Quevedo R (2014). Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system. LWT Food Sci. Technol. In press.
SAS Institute (2002). SAS/STAT User's Guide: Version 8.2. SAS Institute Inc., Cary, NC.
Shahidi F (2000). Natural phenolic antioxidants and their food applications. Lipid Technol. 12:80-84.
Simonovska B, Vovk I, Andrenšek S, Valentová K, Ulrichová J (2003). Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers. J. Chromatogr. A. 1016:89-98.
Takenaka M, Yan X, Ono H, Yoshida M, Nagata T, Nakanishi T (2003). Caffeic acid derivatives in the roots of yacon (Smallanthus sonchifolius). J. Agric. Food Chem. 51:793-796.
Volpato G, Vieira F, Almeida F, Camara F, Lemonica (1997). II Word Congress on Medicinal and Aromatic Plants for Human Welfare organized by ICMAP-ISHS-SAIPA, Mendoza, Argentina Abstracts. pp. 349.
Witte VC, Krause GF, Bailey ME (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:352-358.
Yan X, Suzuki M, Ohnishi-Kameyama M, Sada Y, Nakanishi T, Nagata T (1999). Extraction and identification of antioxidants in the roots of yacon (Smallanthus sonchifolius). J. Agric. Food Chem. 47:4711-4713.