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  • Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development.

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development.

Food science & nutrition (2022-04-19)
Marcela González-Vázquez, Georgina Calderón-Domínguez, Rosalva Mora-Escobedo, Ma Paz Salgado-Cruz, José Honorato Arreguín-Centeno, Ricardo Monterrubio-López
ABSTRACT

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS - Yellow Seed; PS - Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost-effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose-YS 106 days 15.8% ± 0.9% and PS-106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Ethylenediaminetetraacetic acid disodium salt dihydrate, ACS reagent, 99.0-101.0%
Sigma-Aldrich
Amyloglucosidase from Aspergillus niger, lyophilized powder, 30-60 units/mg protein (biuret), ≤0.02% glucose
Sigma-Aldrich
α-Amylase, heat-stable, solution, for use in Total Dietary Fiber Assay, TDF-100A
Sigma-Aldrich
Protease from Bacillus licheniformis, lyophilized powder, for use in Total Dietary Fiber Assay, TDF-100A
Sigma-Aldrich
Glucose (GO) Assay Kit, sufficient for 20 assays
Supelco
Monosaccharides Kit, analytical standard