Yacon-kefir beverage: a symbiotic product with improved antioxidant properties and no toxic effects

Andrade Moraes, Flavia de Souza; Falsoni, Raiana Maria Prucoli; Mariani, Camila Ferreira; Fragoso, Maressa de Carvalho; Kalil, Ieda Carneiro; dos Santos, Tamires Cruz; Dalmaso Neto, Silvestre; de Lima, Ewelyne Miranda; Brasil, Girlandia Alexandre; Vasconcelos, Christiane Mileib; de Andrade, Tadeu Uggere

doi:10.1590/s2175-97902026e24284

person Flavia de Souza Andrade Moraes

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Raiana Maria Prucoli Falsoni

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Camila Ferreira Mariani

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Maressa de Carvalho Fragoso

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Ieda Carneiro Kalil

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Tamires Cruz dos Santos

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Silvestre Dalmaso Neto

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Ewelyne Miranda de Lima

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Girlandia Alexandre Brasil

schoolLaboratory of Cardiovascular Research and Functional Foods (LabCardio), Department of Pharmacy, Vila Velha University, Vila Velha, ES, Brazil

person Christiane Mileib Vasconcelos

schoolLaboratory of Food Biotechnology (LaBia), Department of Nutrition, Vila Velha University, Vila Velha, ES, Brazil

person Tadeu Uggere de Andrade *

schoolLaboratory of Food Biotechnology (LaBia), Department of Nutrition, Vila Velha University, Vila Velha, ES, Brazil

0000-0001-6387-7895

person*Correspondence: T. U. de Andrade, Departamento de Farmácia, Universidade Vila Velha, Av. Comissário José Dantas de Melo, n°21, Boa Vista, Vila Velha – ES, CEP 29102–920, Brasil, Phone: +552734212001, Fax: +552734212000, E-mail:
tadeu.andrade@uvv.br

Associate Editor:

Carmen Favaro-Trindade

Independent Variables	Levels
Independent Variables	-1	0	+1
Yacon drink (%)	50	75	100
Kefir grains (%)	2	6	10
Temperature (°C)	25	30	35

Product	Coded Variables			Real Variables
Product	X1	X2	X3	Yacon (%)	Kefir (%)	Temp (°C)
1	1	1	0	100	10	30
2	1	-1	0	100	2	30
3	-1	1	0	50	10	30
4	-1	-1	0	50	2	30
5	1	0	1	100	6	35
6	1	0	-1	100	6	25
7	-1	0	1	50	6	35
8	-1	0	-1	50	6	25
9	0	1	1	75	10	35
10	0	1	-1	75	10	25
11	0	-1	1	75	2	35
12	0	-1	-1	75	2	25
13	0	0	0	75	6	30
14	0	0	0	75	6	30
15	0	0	0	75	6	30

Measure	SV	DF	SS	MS	F	p(F)
Antioxidant activity	X1	2	16.1376	8.0688	1541.81	0.0006*
	X2	2	0.1715	0.0858	16.40	0.0575^ns
	X3	2	0.1891	0.0946	18.07	0.0524^ns
	X1X2	2	2.3803	1.1902	227.43	0.0055*
	X1X3	2	0.1928	0.0964	18.42	0.0515^ns
	X2X3	2	0.0870	0.0435	8.31	0.1269^ns
	Residue	2	0.0105	0.0052
PH	X1	2	0.0405	0.0203	15.58	0.0603^ns
	X2	2	0.0364	0.0182	14.00	0.0667^ns
	X3	2	0.0834	0.0417	32.08	0.0302*
	X1*X2	2	0.0007	0.0004	0.27	0.7849^ns
	X1*X3	2	0.0263	0.0131	10.10	0,0902^ns
	X2*X3	2	0.0042	0.0021	1.63	0.3496^ns
	Residue	2	0.0026	0.0013

Parameter	Regression model	R²	p(F)
IC50%	18.9786–0.4117*YACON+	0.8423	<0.0001
	0.0025YACONYACON
pH	4.4802–0.0193*TEMP	0.3870	0.0141

Analysis (%)	Y	KY
Moisture (%)	91.10±0.1841	93.12±0.1423*
Carbohydrates (%)	4.53±0.1929	1.77±0.3349*
Lipids (%)	1.63±0.1816	2.35±0.3138
Proteins (%)	2.15±0.1168	2.25±0.8582
Ashes (%)	0.59±0.2081	0.54±0.5696

Variable	Y	KY
TBC	2.19x10³ ± 0.59	1.95x10⁷ ± 2.84*
LAB	< 10	5.08x10⁶ ± 6.49*
Yeasts	7.63x10² ± 1.33	1.3x10⁴ ± 0.65*
pH	4.58±0.0957	4.15±0.1732*
Acidity	0.2710±0.1742	0.3639±0.1007*

Drink	Polyphenols Total(GAE/ml)	Flavonoids (QE/ml)	DPPH(IC50)	ABTS(IC50)
Y	27.30±2.77	3.22±0.90	2.03±0.08	2.50±0.12
KY	47.41±1.69*	4.05±0.68	1.58±0.06*	1.88±0.10*

[TFN1] ^*
significant at the 5% probability level; ns not significant at the 5% probability level. SV = source of variation; DF = degrees of freedom; SS = sum of squares; MS = mean square; F = calculated F value; p (F) = probability of the calculated F.

Yacon-kefir beverage: a symbiotic product with improved antioxidant properties and no toxic effects

Abstract