Phenolics of five yam (dioscorea) species

Ozo, O.N.; Caygill, J.C.; Coursey, D. G.

doi:10.1016/s0031-9422(00)80327-1

Cited by 50 publications

(27 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The obtained anthocyanin profile had similar peaks as standard cyaniding-3-glucoside for the small fraction of DPY flour (Figure 4), as also found by Rasper and Coursey [29] and Ozo, et al [5]. However, petunidin was not found in all flour fractions.…”

Section: Chemical Character Of the Floursupporting

confidence: 83%

“…The levels of phenols obtained were higher than reported previously by Ozo, et al [5], and Bhandari and Kawabata [26]. It was found that the phenols were concentrated in the small flour particles of YY and PY, in the medium flour particles of LPY and DPY, and in the large flour particles of OY.…”

Section: Chemical Character Of the Flourcontrasting

confidence: 62%

“…As consequence, these compounds contribute to higher levels of phenols. As observed by previous researchers, tropical tubers have a very diverse phenolic composition [5,26,27].…”

Section: Chemical Character Of the Floursupporting

confidence: 60%

“…Other components of yam flour are fat, protein, fibers, minerals and vitamins, which range from 16-25% [3,4], including phenolic compounds and dyes. Phenol, commonly found in plants, is an essential component that contributes to color, nutrition, and antioxidants [5][6][7]. Phenolic compounds and various other phenolic components have been reported in domestic Dioscorea tuber [6,7].…”

mentioning

confidence: 99%

See 3 more Smart Citations

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Nadia

Wirakartakusumah

Andarwulan

et al. 2015

J. Eng. Technol. Sci.

View full text Add to dashboard Cite

Abstract. The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.

show abstract

Section: Chemical Character Of the Floursupporting

confidence: 83%

Section: Chemical Character Of the Flourcontrasting

confidence: 62%

“…As consequence, these compounds contribute to higher levels of phenols. As observed by previous researchers, tropical tubers have a very diverse phenolic composition [5,26,27].…”

Section: Chemical Character Of the Floursupporting

confidence: 60%

mentioning

confidence: 99%

See 2 more Smart Citations

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Nadia

Wirakartakusumah

Andarwulan

et al. 2015

J. Eng. Technol. Sci.

View full text Add to dashboard Cite

show abstract

“…Yams, the tubers of Dioscorea genus are major and important staple food crops in tropical (Omonigho and Ikenebomeh 2000) and subtropical regions, annual world production being around 20 million tones (Ozo et al 1984). The global distribution of yam species varies greatly from Africa to Asian regions in genotype, wild, and cultivated species: for example, wild ones (jinenjyo), cultivated ones (nagaimo, ichyoimo, and tsukuneimo) in Japan.…”

Section: Introductionmentioning

confidence: 99%

Functional properties of autolysate and enzymatic hydrolysates from yam tsukuneimo (Dioscorea opposita Thunb.) tuber mucilage tororo: antioxidative activity and antihypertensive activity

Nagai

Suzuki²,

Kai

et al. 2012

J Food Sci Technol

View full text Add to dashboard Cite

Yam tsukuneimo tuber mucilage tororo hydrolysates were prepared by autolysis and three different peptic enzymes. Except for pepsin hydrolysate, tororo was perfectly digested. Each hydrolysate for 100 mg/ml significantly prolonged the induction period of auto-oxidation of linoleic acid, which was similar to 5 mM ascorbic acid. These hydrolysates also possessed high scavenging activities such as superoxide anion radicals, hydroxyl radicals, and DPPH radicals. Moreover, high antihypertensive activities were detected in these hydrolysates except for autolysate, which were similar to various fermented foods such as miso, natto, sake, cheese, and so on. Present findings suggest that yam tsukuneimo tuber mucilage tororo may be useful for preventing diseases associated with reactive oxygen species and blood pressure in the body system and it can fully absorb the useful components from it to digest using the gastrointestinal enzymes.

show abstract

Dioscorea Species

2020

Secondary Metabolites of Medicinal Plants

View full text Add to dashboard Cite

Phenolics of five yam (dioscorea) species

Cited by 50 publications

References 20 publications

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Functional properties of autolysate and enzymatic hydrolysates from yam tsukuneimo (Dioscorea opposita Thunb.) tuber mucilage tororo: antioxidative activity and antihypertensive activity

Dioscorea Species

Contact Info

Product

Resources

About