DOI QR코드

DOI QR Code

Evaluation of Antioxidative activity of Korean Yam (Dioscorea batatas DECNE.) by n-Butanol and Ethyl Acetate Extracts

  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Gyeong-Hwuii (Department of Biomaterials Science and Engineering, Yonsei University)
  • Received : 2015.05.31
  • Accepted : 2015.06.15
  • Published : 2015.06.30

Abstract

In this study, n-butanol and ethyl acetate extracts were prepared from raw yam (Dioscorea batatas DECNE.). Their antioxidative potencies were investigated employing various in vitro methods, such as ferrous ion chelating, ${\beta}$-carotene bleaching assay, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging and nitrite scavenging activity. The n-butanol fraction was assayed to possess stronger antioxidant activity by ${\beta}$-carotene bleaching assay, lipid peroxidation inhibition and NO radical scavenging activity. However, ethyl acetate extract was more effective in chelating ferrous ion and scavenging nitrite. 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.

References

  1. 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).
  2. D. B. Choi, K. A. Cho, M. S. Na, H. S. Choi, Y. O. Kim, D. H. Lim, S. J. Cho, H. Cho, Effect of bamboo oil on antioxidative activity and nitrite scavenging activity, J. Indus. Engi. Chem., 14, 765 (2008). https://doi.org/10.1016/j.jiec.2008.06.005
  3. S. Y. Choi, M. J. Chung, W. D. Seo, J. H. Shin, M. Y. Shon, N. J. Sung, Inhibitory effects of Orostachys japonicus extracts on the formation of N-nitrosodimethylamine, J. Agric. Food Chem., 54, 6075 (2006). https://doi.org/10.1021/jf060845f
  4. R. F. Dawson, Diosgenin production North America, Hort Technol., 1, 22 (1991).
  5. A. A. Elzaawely, T. D. Xuan, S. Tawata, Antioxidation and antibacterial activities of Rumex japonicus HOUUT. aerial parts, Biol. Pharmac., 28, 2225 (2005). https://doi.org/10.1248/bpb.28.2225
  6. T. Finkel, N. J. Holbrook, Oxidants, oxidative stress and the biology of aging, Nature, 408, 239 (2000). https://doi.org/10.1038/35041687
  7. 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). https://doi.org/10.1016/S0963-9969(00)00074-0
  8. I. Gulcin, Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid), Toxicology, 217, 213 (2006). https://doi.org/10.1016/j.tox.2005.09.011
  9. M. H. Gordon, The mechanism of antioxidant action in vitro. In B. J. F. Hudson (Ed.), Food antioxidants (pp. 1-18). London/New York: Elsevier (1990).
  10. 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). https://doi.org/10.1021/jf950784d
  11. W. C. Hou, H. J. Chen, Y. H. Lin, Dioscorins, the major tuber storage proteins of yam (Dioscorea batatas Decne), with dehydroascorbate reductase and monodehydroascorbate reductase activities, Plant Sci., 149, 151 (1999). https://doi.org/10.1016/S0168-9452(99)00152-1
  12. W. C. Hou, M. H. Lee, H. J. Chen, W. L. Liang, C. H. Han, Y. W. Liu, Y. W. Lin, Antioxidant activities of dioscorin, the storage protein of yam (Dioscorea batatas Decne) tuber, Food Chem., 49, 4956 (2001). https://doi.org/10.1021/jf010606m
  13. D. Harrison, K. K. Griendling, U. Landmesser, B. Hornig, H. Drexler, Role of oxidative stress in atherosclerosis, The American J. Cardiology,91, 7 (2003). https://doi.org/10.1016/S0002-9149(02)03144-2
  14. 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). https://doi.org/10.1016/S0308-8146(03)00053-0
  15. 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, Process Biochem., 42, 840 (2007). https://doi.org/10.1016/j.procbio.2007.02.006
  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). https://doi.org/10.1016/j.lwt.2005.09.011
  17. 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). https://doi.org/10.1089/jmf.2011.2008
  18. J. T. Lin, D. J. Yang, Determination of steroidal saponins in different organs of yam (Dioscorea pseudojaponica Yamamoto), Food Chem., 108, 1068 (2008). https://doi.org/10.1016/j.foodchem.2007.11.041
  19. Y. M. Liu, K. W. Lin, Antioxidative ability, dioscorin stability, and the quality of yam chips from various yam species as affected by processing method, J. Food Sci., 74, 118 (2009). https://doi.org/10.1111/j.1750-3841.2008.01040.x
  20. M. H. Lee, M. S. Kim, L. G. Lee, H. G. Shin, H. Y. Sohn, Evaluation of biological activity and characterization of taste and function-enhanced yam chips, Korean J. Microbiol. Biotechnol., 39, 153 (2011).
  21. 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). https://doi.org/10.1271/bbb.80204
  22. P. S. Oh, K. T. Lim, Antioxidant activity of Dioscorea batatas Decne glycoprotein, European Food Res. Technol., 226, 507 (2008). https://doi.org/10.1007/s00217-007-0563-6
  23. S. Pastoriza, C. Delgado-Andrade, A. Haro, J. A. Rufian-Henares, A physiologic approach to test the global antioxidant response of foods.The GAR method, Food Chem., 129, 1926 (2011). https://doi.org/10.1016/j.foodchem.2011.06.009
  24. 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. Tropical Biomed., 3, 871 (2013). https://doi.org/10.1016/S2221-1691(13)60171-9
  25. 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). https://doi.org/10.1016/j.foodchem.2006.12.061
  26. W. G. Taylor, J. L. Elder, P. R. Chang, K. W. Richards, Microdetermination of diosgenin from fenugreek (Trigonella foenum-graecum) seeds, J. Agric. Food Chem., 48, 5206 (2000). https://doi.org/10.1021/jf000467t
  27. 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). https://doi.org/10.1016/j.biocel.2006.07.001