Chlorogenic Acid Yacon Tubers [Smallanthus Sonchifolia (Poepp. Et Endl.) H. Robinson]. On The Use of Natural Inhibitors and Storage Temperature Variations

DOI

10.2991/miseic-19.2019.10How to use a DOI?

Keywords

chlorogenic acid (CA), harvest time, natural inhibitors, storage temperature

Abstract

The aim of the study was to obtain the optimum content of chlorogenic acid (CA) yacon tubers on the use of natural inhibitors through a combination of immersion in natrium chloride, ascorbic acid and citric acid with 14 days storage at 5 and 15°C temperature variations. Yacon tubers are obtained from the planting area of 1800 meters above sea level (mdpl) with harvest ages of 8 and 10 months. Data were analyzed through two-way Anova (α = 5%). The results of the study: The optimum content CA of 8 months harvest yacon tubers was 113.10 mg/L, through natural immersion of inhibitors NaCl, ascorbic acid and citric acid respectively at 5 degree Celcius storage temperature.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Leny Yuanita
AU  - Prima Retno Wikandari
AU  - Dhita Ayu Permata Sari
AU  - Wahyu Budi Sabtiawan
PY  - 2019/12
DA  - 2019/12
TI  - Chlorogenic Acid Yacon Tubers [Smallanthus Sonchifolia (Poepp. Et Endl.) H. Robinson]. On The Use of Natural Inhibitors and Storage Temperature Variations
BT  - Proceedings of the Mathematics, Informatics, Science, and Education International Conference (MISEIC 2019)
PB  - Atlantis Press
SP  - 17
EP  - 20
SN  - 2352-538X
UR  - https://doi.org/10.2991/miseic-19.2019.10
DO  - 10.2991/miseic-19.2019.10
ID  - Yuanita2019/12
ER  -