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


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.


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