Determination of Bioactive Compounds and Antioxidant Activity of Yam (Dioscorea batatas DECNE.) on Thermal Treatment

• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Yishan Duan Gyeong-Hwuii Kim Han-Soo Kim
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제32권 제2호, 302~311쪽, 전체 10쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform–methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and β-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be 42.52±1.88 mg/g. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

목차

1. Introduction

2. Materials and Methods

3. Results and Discussion

4. Conclusions

References

키워드

thermal treatment yam (Dioscorea batatas DECNE.) bioactive compounds NO radical metal chelating lipid peroxidation inhibition