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http://dx.doi.org/10.12925/jkocs.2015.32.4.599

Antioxidant Activities of n-Butanol and Ethyl Acetate Extracts from Yam (Dioscorea batatas DECNE.)  

Duan, Yishan (Department of Food Science and Technology, Pusan National University)
Kim, Gyeong-Hwuii (Department of Biomaterials Science and Engineering, Yonsei University)
Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.32, no.4, 2015 , pp. 599-606 More about this Journal
Abstract
This study aimed at evaluating the antioxidant activity of raw yam (Dioscorea batatas $D_{ECNE.}$) extracted by n-butanol and ethyl acetate. The antioxidant activities, including ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were studied in vitro. Results showed ethyl acetate extract ($111.88{\pm}0.66mg\;CAE/g$) possessed higher total phenol content than n-butanol extract ($78.68{\pm}0.58mg\;CAE/g$). Ethyl acetate extract exhibited stronger antioxidant activity compared with n-butanol extract apart from reducing power assay.
Keywords
yam (Dioscorea batatas $D_{ECNE.}$); total phenol; antioxidant activity; radical scavenging; reducing power;
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