• Journal of the Korean Applied Science and Technology
• /
• v.32 no.3
• /
• pp.363-371
• /
• 2015

n-Butanol and ethyl acetate extracts of thermal treatment yam (Dioscorea batatas $D_{ECNE.}$) belonging to the family Dioscoreaceae were measured for their radical scavenging activity and lipid peroxidation inhibition ability. In this study, ethyl acetate extract showed the most potent antioxidant activity evaluated by ferrous ion chelating activity and NO radical scavenging activity. Nevertheless, n-butanol extract was more effective in inhibiting linoleic acid peroxidation. A significant difference between n-butanol extract and ethyl acetate extract in nitrite scavenging activity ${\beta}$-carotene bleaching assays could not be found. Also, the results of this study showed that thermal treatment yam could be used as easily accessible source of natural antioxidants and as a possible food supplement.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.4
• /
• pp.631-638
• /
• 2015

In Korea, yam with thermal treatment is widely used to produce tea and beverage, which appeals to all age groups. To better understand the antioxidative activity of thermal treatment yam (Dioscorea batatas $D_{ECNE.}$), n-butanol and ethyl acetate extracts were evaluated with different antioxidant testing system. Their 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 assessed in vitro. Results showed ethyl acetate extract ($51.63{\pm}2.51mg\;CAE/g$) possessed similar total phenol content compared with n-butanol extract ($53.93{\pm}1.00mg\;CAE/g$). Ethyl acetate extract also exhibited similarly stronger antioxidant activity compared with n-butanol extract apart from ABTS radical scavenging activity assay.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.4
• /
• pp.599-606
• /
• 2015

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.

• Korean Journal of Pharmacognosy
• /
• v.15 no.1
• /
• pp.30-38
• /
• 1984

Yam, Dioscorea batatas Decne (Dioscoreaceae) is a plant growing in Korea. Dioscoreae Rhizoma in the markets are classified into natural and cultural ones. These studies were conducted to investigate the differencies between natural and cultural Yams by characteristics of morphology, cell contents, chemical components and physical properties. More mucilage cells which contain calcium-oxalate raphides were contained in cultural Yam than natural Yam. However, the amount of crude protein, crude lipid and mucilage viscosity, swelling, gelatinization of polysaccharides were greater in natural Yam than the other. It is suggested that natural Yam is excellent as nutrition agent in quality and worthwhile as a resource of crude drugs.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.2
• /
• pp.324-332
• /
• 2016

The objective of this study was to investigate the antioxidant activity of Korean yam (Dioscorea batatas $D_{ECNE.}$) by different extraction solvents including 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v). Raw yam was analyzed for its color property, total phenol content and antioxidant activity. Yam possessed high $L^*$ value and $H^{\circ}$ value, which were $81.64{\pm}2.59$ and $83.36{\pm}0.15$, respectively. Raw yam was found to have great antioxidant activity evaluated through 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. Total phenol contents of various extracts from raw yam increased in the following order: 70% methanol extract ($37.62{\pm}0.88mg\;CAE/g$), 70% ethanol extract ($43.38{\pm}0.66mg\;CAE/g$) and CM extract ($67.17{\pm}0.12mg\;CAE/g$), respectively. The same trend was also could be found in the ABTS radical scavenging activity, DPPH radical scavenging activity and ferric reducing antioxidant power assays. These results implied that Korean yam might play an important role in antioxidation and serve as the bio-health functional food to take a good part in prevention of human diseases and aging.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.2
• /
• pp.391-400
• /
• 2016

The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas $D_{ECNE}.$). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin $B_1$ (11.5 mg/100g) could be observed while vitamin A, $B_3$ and $B_6$ were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.333-338
• /
• 1998

On the mutagenicity induced by 2-aminofluorene (2-AF) with S9 mix and N-Methyl-N＇-Nitro-N-Nitrosoguanidine (MNNG) without S9 mix, the antimutagenic effects of dietary fiber (total dietary fiber, u-cellulose and pectin) from Yam were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Total dietary fiber, $\alpha$-cellulose ind pectin from natural and cultural Yam didn＇t have mutagenicity. Most of sample dietary fiber showed the antimutagenicity. Total dietary fiber from cultural Yam was more effective than that from natural Yam on mutagenicity induced by 2-AF and MNNG. $\alpha$-cellulose from cultural Yam was more effective than that from natural Yam on mutagenicity caused by 2-AF and MNNG. Pectin from natural and cultural Yam had antimutagenic effect on mutagenicity induced by MNNG. In this study, antimutagenicity on MNNG was more effective than that on 2-AF. Antimutagenic effect of Samples had influence on incubation time. $\alpha$-cellulose and pectin from natural and cultural Yam showed stronger antimutagenic effect than standard $\alpha$-cellulose and standard pectin, respectively, on mutagenicity induced by 2-AF and MNNG.