Determination of fructooligosaccharides and inulin in yacon (Smallanthus sonchifolius) products from two Peruvian regions exhibiting genetic similarity

Mascco Rosales J.L.; Jorge-Montalvo P.; Mansilla-Samaniego R.; Haro-Reyes J.A.; Flores del Pino L.; Tellez L. · Journal of Food Composition and Analysis (2025) · DOI: 10.1016/j.jfca.2025.108231

Resumen

Yacon (Smallanthus sonchifolius), a native Andean root, is valued for its fructooligosaccharide (FOS) and inulin content, both linked to health benefits. Their composition is strongly influenced by genetic, environmental, and postharvest factors that modulate degradation into glucose, fructose, and shorter-chain FOS. Accordingly, we assessed how processing shapes FOS, inulin, and reducing sugars in yacon products from two Peruvian regions, Bagua and Pachitea, and examined genetic variation using sequence-related amplified polymorphism (SRAP) markers. SRAP analysis revealed no detectable genetic differences, indicating minimal genetic impact. Tubers were processed into freeze-dried powder, juice, and syrup. FOS was quantified in duplicate by high-performance liquid chromatography (HPLC), while inulin and reducing sugars were measured in triplicate by UV–Vis spectroscopy. Pachitea syrup contained the highest FOS levels, whereas Bagua juice showed the highest reducing sugars; inulin peaked in Pachitea juice. Syrup consistently concentrated FOS, while juice preserved inulin. These findings highlight processing as a primary driver of yacon products’ metabolite profiles, with minimal genetic influence—underscoring its potential to modulate functional properties.

Instituciones: Universidad Nacional Agraria La Molina