Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (Cyperus esculentus) tubers

Abstract

AbstractBackgroundChufa flour can be used as a supplement to cereal flour to increase its calcium content. Many studies have shown that chufa tubers have high nutritional value.ResultsThe carotenoid contents of the tubers ranged from 0.270 (roasting) to 1.897 μg/g (germination). The total flavonoid contents of chufa tuber were recorded between 4.60 and 17.93 mg CE/100 g. According to the results obtained, oil yield was determined between 12.55% (germination) and 18.05% (roasting). The protein content of the chufa tuber was found to be 16.60% in the germinated sample with the highest value. Potassium (3792.67–8384.85), sulfur (975.74–1804.01), phosphorus (944.08–1256.78), and magnesium (504.45–672.82 ppm) are the main inorganic components of ash in the samples examined. The highest carotenoid content in the oil was observed in the germinated sample with 7084.10 μg/g, total phenol content 9.44 mgGAE/100 g, total flavonoid content 561.10 mg CE/100 g, and antioxidant activity value 32.39%. It was determined that oleic acid (70.95%–73.47%) was the dominant fatty acid. The results of tocopherol content of chufa tuber oil belong to the highest α‐tocopherol by boiling (8.91 mg/kg), roasting (9.07 mg/kg), and germinating (9.64 mg/kg).ConclusionAccording to the results of the study, the germination process applied to the chufa tuber increased the protein and macro mineral content. The germination process applied to the chufa tuber increased the content of unsaturated fatty acids and tocopherol. Chufa tuber oil contains highly unsaturated fatty acids, vitamin E and phenolic compounds. Due to its nutritional quality, chufa oil is recommended for consumption and industrial use.