Effect of short‐term storage on phenolic content, <i>o</i>‐diphenolase and peroxidase activities of cut yam tubers (<i>Dioscorea sp</i>)

Asemota, Helen N.; Wellington, Max; Odutuga, A. A.; Ahmad, Manzoor

doi:10.1002/jsfa.2740600306

Cited by 27 publications

(15 citation statements)

References 15 publications

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“…Increases in total phenols were also reported in different plants after stress conditions such as low temperature storage (Lattanzio et al, 1994) or physical damage (Ke and Saltveit, 1989;Siriphanich and Kader, 1985;Couture et al, 1993). Asemota et al (1992) reported an increase in total phenols in cut yam during 6 wk of storage, followed by a decrease in total phenols, which confirmed results of our study. It was not clear why phenols increased, then decreased substantially during storage.…”

Section: Changes During Storagesupporting

confidence: 94%

Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

Weller

Sims

Matthews

et al. 1997

Journal of Food Science

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Browning and changes in the composition of sliced and whole carambola (Averrhoa carambola L.) fruit during storage were investigated. Susceptibility to browning after slicing, packaging and storage for 4 wk at 4.4ЊC varied considerably between four cultivars and five selections. There was no difference in browning susceptibility between fruit harvested at mature green or breaker stages of maturity. Freshly sliced carambola browned only slightly when exposed to air, but packaged slices that had been stored for 2 or more wk at 4.4ЊC browned rapidly (within 6 hr) when exposed to air. Whole fruit stored at 4.4ЊC for up to 6 wk, then sliced, showed much less susceptibility to browning. Ascorbic acid decreased and polyphenoloxidase activity increased in carambola slices during storage, but less in whole fruit. Treating slices with 1.0 or 2.5% citric acid ϩ 0.25% ascorbic acid (in water) prior to packaging was very effective in limiting browning.

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Section: Changes During Storagesupporting

confidence: 94%

Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

Weller

Sims

Matthews

et al. 1997

Journal of Food Science

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“…This reaction is thought to be responsible for the off‐flavours associated with browning and the bitterness of yams when cut, and has been found to exhibit an inhibitory effect on many fungi in vitro 27. High phenolic concentrations would be desirable in tubers at risk of fungal infection, but may be undesirable in tubers for consumption owing to flavour constraints 28…”

Section: Resultsmentioning

confidence: 99%

Effect of section of yam (Dioscorea cayenensis) tuber used in minisett on the biochemical properties of the resultant tuber

2002

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The effect of the section of yam (Dioscorea cayenensis) tuber used as planting material in minisett on the biochemical properties of the resultant tuber was studied. The biochemical parameters invertase (EC 3.2.1.26), acid phosphatase (EC 3.1.3.2), peroxidase (EC1.11.1.7), polyphenol oxidase (EC 1.10.3.1), total sugars and starch were evaluated in tubers resulting from field-grown and tissue culture-derived setts of the cultivars Roundleaf and Blackwiss yellow yams. No significant differences were observed between tubers resulting from field-grown and tissue culture-derived setts relative to the parameters studied. Invertase activity was found to be highest in tubers from middle-derived setts, while tail-derived setts had the lowest activity for both cultivars. Middle-derived tubers were also found to have significantly higher levels of acid phosphatase activity and starch content. However, middle-derived tubers had the lowest level of total sugars. Polyphenol oxidase and peroxidase were also found to be significantly higher in tubers from middle-derived setts. These results suggest a higher rate of active starch formation in tubers from middle-derived setts.

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“…Florido flours had significantly higher sugar content and Omoya the lowest one whereas no significant differences between cultivars were observed for organic acid content. Total phenol content appeared relatively low but was in the range measured on fresh yams: from 0.2 [7] to 30 µM/g (db) for D. rotundata and D. alata species [27,28]. No significant difference was evidenced between the four cultivars.…”

Section: Chemical Characterization Of Yam Flourmentioning

confidence: 91%

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Mestres

Dorthe

Akissoé³

et al. 2004

Plant Foods Hum Nutr

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Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala were determined and some biochemical characteristics of yam flours measured. A panel defined five main taste attributes for amala: sweetness, bitterness, acidity, fermented, and roasted tastes. Amala color was measured instrumentally and sensory scores were highly correlated with flour biochemical analyses; amala sweetness was positively correlated with glucose and fructose content of the flour, whereas amala acidity and fermented taste were linked to organic acids and lactic acid contents of flour, respectively. In addition, darkness, bitterness, and roasted tastes of amala could be tightly predicted by multiple regression analysis from phenolic compound and glucose-fructose contents. Phenolic content of yam flour plays thus a key role on sensorial quality of amala. However, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role on yam flour phenolic content needs to be clarified.

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Effect of short‐term storage on phenolic content, o‐diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

Cited by 27 publications

References 15 publications

Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

Effect of section of yam (Dioscorea cayenensis) tuber used in minisett on the biochemical properties of the resultant tuber

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

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