Browse > Article
http://dx.doi.org/10.12925/jkocs.2016.33.2.342

Study on Physiologically Active Compounds and Antioxidant Activity of Korean Yam (Dioscorea batatas DECNE.)  

Duan, Yishan (Department of Food Science and Technology, Pusan National University)
Kim, Gyeong-Hwuii (Department of Biological Science and Technology, Yonsei University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.2, 2016 , pp. 342-351 More about this Journal
Abstract
The bioactive compound and antioxidant property of Korean yam (Dioscorea batatas DECNE.) were studied using in vitro methods. Yam available in Korea was analyzed for lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. 70% Methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used to extract yam. Then the antioxidant activity evaluated through ferrous ion chelating activity, ${\beta}$-carotene bleaching method, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging activity. 70% Methanol extract showed the highest ferrous ion chelating activity and NO radical scavenging activity. And CM extract was the most effective in inhibition of linoleic acid peroxidation evaluated by ${\beta}$-carotene bleaching assay and lipid peroxidation inhibition assay. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.
Keywords
yam (Dioscorea batatas DECNE.); bioactive compounds; NO radical; metal chelating; lipid peroxidation inhibition;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 B. Xu, S. K. C. Chang, Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing, J. Agric. Food Chem., 57, 10718 (2009).   DOI
2 C. L. Hsu, W. Chen, Y. M. Weng, C. Y. Tseng, Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods, Food Chem., 83, 85 (2003).   DOI
3 A. A. Elzaawely, T. D. Xuan, S. Tawata, Antioxidation and anti- bacterial activities of Rumex japonicus HOUUT. aerial parts, Biolo. Pharmac., 28, 2225 (2005).   DOI
4 J. Y. Je, Z. J. Qian, H. G. Byun, S. K. Kim, Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis, Proc. Biochem., 42, 840 (2007).   DOI
5 S. Sahoo, G. Ghosh, D. Das, S. Nayak, Phytochemical investigation and in vitro antioxidant activity of an indigenous medicinal plant Alpinia nigra B.L. Burtt, Asian Pacific J. Trop. Biomed., 3, 871 (2013).   DOI
6 A. A. Adelusi, A. O. Lawanson, Diseaseinduced changes in carotenoid content of edible yams (Dioscorea spp.) infected by Botryodiplodia theobrornae and Aspergillus niger, Mycopathologia, 98, 49 (1987).   DOI
7 C. S. Buelga, A. Scalbert, Proanthocyanidins and tannin-like compounds-nature, occurrence, dietary intake and effects on nutrition and health, J. Sci. Food Agric., 80, 1094 (2000).   DOI
8 H. P. S. Makkar, Effects and fate of tannins in ruminant animals, adaptation to tannins, and strategies to overcome detrimental effects of feeding tannin-rich feeds, Small Ruminant Res., 49, 241 (2003).   DOI
9 L. R. Lai, S. C. Hsieh, H. Y. Huang, C. C. Chou, Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk, J. Biosci. Bioeng., 115, 552 (2013).   DOI
10 I. Gulcin, Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid), Toxicol., 217, 213 (2006).   DOI
11 P. D. Duh, Y. Y. Tu, G. C. Yen, Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat), LWT- Food Sci. Technol., 32, 269 (1999).   DOI
12 M. H. Gordon, The mechanism of antioxidant action in vitro. In B. J. F. Hudson (ed.), Food antioxidants, London, New York, p. 1 (1990).
13 E. O. Farombi, G. Britton, G. O. Emerole, Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet, Food Res. Int., 33, 493 (2000).   DOI
14 L. Migliore, F. Coppede, Genetic and environmental factors in cancer and neurodegenerative diseases, Mutation Res., 512, 135 (2002).   DOI
15 B. Sultana, F. Anwar, R. Przybylski, Antioxidant potential of corncob extracts for stabilization of corn oil subjected to microwave heating, Food Chem., 104, 997 (2007).   DOI
16 A. Kumaran, R. J. Karunakaran, In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India, LWT-Food Sci. Technol., 40, 344 (2007).   DOI
17 M. Valko, D. Leibfritz, J. Moncol, M. T. D. Cronin, M, Mazur, J. Telser, Free radicals and antioxidants in normal physiological functions and human disease, Int. J. Biochem. Cell Biol., 39, 44 (2007).   DOI
18 M. Oktay, I. Gulcin, o. I. Kufrevioglu, Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts, LWT-Food Sci. Technol., 36, 263 (2003).
19 A. C. Carr, M. R. McCall, B. Frei, Oxidation of LDL by myeloperoxidase and reactive nitrogen species, Arteriosclerosis Thrombo. Vascu. Biol., 20, 1716 (2000).   DOI
20 T. Finkel, N. J. Holbrook, Oxidants, oxidative stress and the biology of aging, Nature, 408, 239 (2000).   DOI
21 P. S. Oh, K. T. Lim, Antioxidant activity of Dioscorea batatas Decne glycoprotein, European Food Res. Technol., 226, 507 (2008).   DOI
22 J. T. Lin, D. J. Yang, Determination of steroidal saponins in different organs of yam (Dioscorea pseudojaponica Yamamoto), Food Chem., 108, 1068 (2008).   DOI
23 C. S. Hariprakash, B. Nambisan, Carbohydrate metabolism during dormancy and sprouting in yam (Dioscorea) tubers: changes in carbohydrate constituents in yam (Dioscorea) tubers during dormancy and sprouting, J. Agric. Food Chem., 44, 3066 (1996).   DOI
24 P. S. Oh, K. T. Lim, Plant glycoprotein modulates the expression of interleukin-1 ${\beta}$ via inhibition of MAP kinase in HMC-1 cells, Biosci. Biotechnol. Biochem., 72, 2133 (2008).   DOI
25 S. Y. Kim, H. J. Jwa, Y. Yanagawa, T. S. Park, Extract from Dioscorea batatas ameliorates insulin resistance in mice fed a high-fat diet, J. Med. Food, 15, 527 (2012).   DOI
26 W. G. Taylor, J. L. Elder, P. R. Chang, K. W. Richards, Micro- determination of diosgenin from fenugreek (Trigonella foenum- graecum) seeds, J. Agric. Food Chem., 48, 5206 (2000).   DOI
27 M. Araghiniknam, S. Chung, T. Nelson-White, C. Eskelson, R. R. Waston, Antioxidant activity of dioscorea and dehydroepiandrosterone (DHEA) in older humans, Life Sci., 59, 147 (1996).
28 P. Wu, T. Zhao, J. C. Tian, Phytic acid contents of wheat flours from different mill streams, Agric. Sci. China, 9, 1684 (2010).   DOI
29 M. Nagata, I. Yamashita, Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit, Japanese Soc. Food Sci. Technol., 39, 925 (1992).   DOI
30 M. L. Price, L. G. Butler, Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain, J. Agric. Food Chem., 25, 1268 (1977).   DOI