Organic and conventional tiger nut (Cyperus esculentus): Differences in nutritional, antioxidant and microbiological properties

  • Lourdes Bosch Departamento de Farmacia. Facultad de Ciencias de la Salud. Universidad CEU Cardenal Herrera. Alfara del Patriarca. Valencia. España.
  • María Auxiliadora Dea Ayuela Departamento de Farmacia. Facultad de Ciencias de la Salud. Universidad CEU Cardenal Herrera. Alfara del Patriarca. Valencia. España.
  • Hortensia Rico Laboratorio de Microbiología. Facultat de Farmacia. Universitat de València. Burjassot. Valencia. España.; Unidad Mixta de Investigación en Endocrinología, Nutrición y Dietética Clínica. Universitat de València- Instituto de Investigación Sanitaria La Fe. Valencia. España.
  • Jose M. Soriano Unidad Mixta de Investigación en Endocrinología, Nutrición y Dietética Clínica. Universitat de València- Instituto de Investigación Sanitaria La Fe. Valencia. España. ; Food & Health Lab. Instituto de Ciencias de los Materiales. Universitat de València. Paterna. España

Abstract

Tiger nut (Cyperus esculentus L.), also known as chufa (European sedge), is a member of the Cyperaceae family, which is used in organic and conventional agriculture for its small edible tubers and grown in temperate and tropical zones of the world being consumed raw, roasted or pressed for its juice as beverage. The aim of this study is analyzing the proximate composition (AOAC methods), total phenolic content (Folin-Ciocalteu method), total antioxidant capacity (Trolox equivalent antioxidant capacity, TEAC) and microbiological profile (International Standard Organization norms, ISO) of samples of Spanish organic and conventional, Nigerian conventional and unknown origin tiger nuts obtained from supermarkets and local markets in Spain. No significant differences in proximate composition and antioxidant properties were found between Spanish organic and conventional tiger-nuts, except in total phenolic level (p<0.005). No significant differences were found in all samples about ash, lipid, total sugar and carbohydrate values, but significant differences (p<0.005) were found for moisture, protein, fiber and antioxidant capacity between Spanish samples and Nigerian or unknown origin samples. No coagulase-positive staphylococci, nor Salmonella spp. were detected in any of the studied samples. Significant differences (p<0.005) were found for moulds and yeasts between analysed samples, but no significant differences were detected in other microorganisms.

 

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How to Cite
Bosch, L., M. A. D. Ayuela, H. Rico, and J. M. Soriano. “Organic and Conventional Tiger Nut (Cyperus Esculentus): Differences in Nutritional, Antioxidant and Microbiological Properties”. Emirates Journal of Food and Agriculture, Vol. 32, no. 10, Nov. 2020, pp. 756-61, doi:https://doi.org/10.9755/ejfa.2020.v32.i10.2184. Accessed 23 May 2022.
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Research Article