Table 4.
Total phenolic content (mg GAE 100 g−1 DW) and total flavonoid content (mg RE 100 g−1 DW) in the flesh, peel, and whole tuber of different yacon cultivars.
| Cultivar | Total Phenolic Content (mg GAE 100 g−1 DW) | Total Flavonoid Content (mg RE 100 g−1 DW) | ||||
|---|---|---|---|---|---|---|
| Flesh | Peel | Whole Tuber | Flesh | Peel | Whole Tuber | |
| Cajamarca | 2710.39 Bb ± 69.06 | 8402.94 Ba ± 221.45 | 2964.93 CDb ± 95.77 | 2726.80 Bb ± 120.81 | 16,494.91 Ba ± 324.01 | 3304.86 CDb ± 353.80 |
| Cusco | 2477.75 Cb ± 60.79 | 7007.29 Ca ± 475.86 | 3608.79 Ab ± 72.98 | 2247.73 BCc ± 221.44 | 12,959.57 Ca ± 214.57 | 4645.10 ABb ± 126.29 |
| Early White | 2213.73 Dc ± 38.59 | 6720.50 Ca ± 200.95 | 3397.55 ABb ± 61.64 | 2303.99 Bc ± 559.50 | 11,541.16 CDa ± 276.43 | 4147.11 ABCDb ± 70.96 |
| Late Red | 3307.51 Ab ± 21.84 | 5602.23 Da ± 46.87 | 3181.52 BCb ± 83.97 | 4142.02 Ab ± 471.98 | 9814.18 Da ± 1096.11 | 4365.77 ABCb ± 312.05 |
| Morado | 2571.95 BCc ± 31.95 | 6260.79 CDa ± 75.74 | 3656.37 Ab ± 74.60 | 2621.66 Bc ± 264.06 | 9670.46 Da ± 454.18 | 4959.37 Ab ± 340.51 |
| New Zealand | 1855.89 Ec ± 3.55 | 14,144.53 Aa ± 45.34 | 2845.05 Db ± 0.87 | 1041.69 Cc ± 25.36 | 25,488.31 Aa ± 554.02 | 3221.47 Db ± 354.17 |
| Quinault | 2470.21 Cc ± 9.29 | 8439.17 Ba ± 159.98 | 3005.57 CDb ± 83.59 | 2886.14 Bc ± 124.93 | 12,627.69 Ca ± 183.34 | 3593.64 BCDb ± 142.03 |
Reported values are presented as mean values ± standard deviation. Mean values with the same capital letter in a column are not significantly different as indicated by Tukey’s test (p < 0.05). Mean values with the same small letter in a row for each measured trait are not significantly different as indicated by Tukey’s test (p < 0.05).