• Title, Summary, Keyword: yam (Dioscorea batatas Decne.)

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Determination of Bioactive Compounds and Antioxidant Activity of Yam (Dioscorea batatas DECNE.) on Thermal Treatment

  • Duan, Yishan;Kim, Gyeong-Hwuii;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.2
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    • pp.302-311
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    • 2015
  • To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and ${\beta}$-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be $42.52{\pm}1.88mg/g$. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

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

  • Duan, Yishan;Kim, Han-Soo;Kim, Gyeong-Hwuii
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.2
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    • pp.312-319
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    • 2015
  • 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.

Aromatic Compounds in Flower of Chinese Yam (Dioscorea batatas Decne) (마(Dioscorea batatas Decne)꽃의 방향성분 조성)

  • 김상국;강동균;이상철;민기군;이승필;정상환
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.42 no.6
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    • pp.748-751
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    • 1997
  • The study was carried out to identify compositions and recovery yield of aromatic compounds of flower in Chinese yam (Dioscorea batatas Decne). Total 26 volatile aromatic compounds were identified and peak area percentage of aliphatic alcohol in Dan-ma was higher than in Jang-ma. Major volatile aromatic compounds analyzed by GC/MS were 1,2-butyleneglycol, phenylalcohol, caproic acid, cinnamic alcohol, and palmitic acid. Recovery yield of essential oils of Dan-ma was higher than in Jang-ma as 0.983%. As a result, it was concluded that Chinese yam was worthy of cultivating as perfume and medicinal crops.

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Antioxidant and Anti-inflammatory Effects of Yam (Dioscorea batatas Decne.) on Azoxymethane-induced Colonic Aberrant Crypt Foci in F344 Rats

  • Son, In Suk;Lee, Jeong Soon;Lee, Ju Yeon;Kwon, Chong Suk
    • Preventive Nutrition and Food Science
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    • v.19 no.2
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    • pp.82-88
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    • 2014
  • Yam (Dioscorea batatas Decne.) has long been used as a health food and oriental folk medicine because of its nutritional fortification, tonic, anti-diarrheal, anti-inflammatory, antitussive, and expectorant effects. Reactive oxygen species (ROS), which are known to be implicated in a range of diseases, may be important progenitors of carcinogenesis. The aim of this study was to investigate the modulatory effect of yam on antioxidant status and inflammatory conditions during azoxymethane (AOM)-induced colon carcinogenesis in male F344 rats. We measured the formation of aberrant crypt foci (ACF), hemolysate antioxidant enzyme activities, colonic mucosal antioxidant enzyme gene expression, and colonic mucosal inflammatory mediator gene expression. The feeding of yam prior to carcinogenesis significantly inhibited AOM-induced colonic ACF formation. In yam-administered rats, erythrocyte levels of glutathione, glutathione peroxidase (GPx), and catalase were increased and colonic mucosal gene expression of Cu/Zn-superoxide dismutase (SOD), Mn-SOD, and GPx were up-regulated compared to the AOM group. Colonic mucosal gene expression of inflammatory mediators (i.e., nuclear factor kappaB, inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor alpha, and interleukin-1beta) was suppressed by the yam-supplemented diet. These results suggest that yam could be very useful for the prevention of colon cancer, as they enhance the antioxidant defense system and modulate inflammatory mediators.

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

  • Duan, Yishan;Kim, Gyeong-Hwuii;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.2
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    • pp.342-351
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    • 2016
  • 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.

Effects of Thermal Treatment on Antioxidant Activity in Yam (Dioscorea batatas DECNE.)

  • Kim, Han-Soo;Duan, Yishan;Ryu, Jae-Young;Kim, Sang-Woo;Jang, Seong-Ho
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.1
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    • pp.127-135
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    • 2015
  • The aim of this study was to investigate the antioxidant activity of thermal treatment yam (Dioscorea batatas DECNE.) in Korea. Thermal treatment yam was extracted by different solvents including 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v). Then color property, total phenol content and antioxidant activity were analyzed. Yam possessed high $L^*$ value and $H\limits^{\circ}$ value, which were $54.92{\pm}2.18$ and $73.20{\pm}0.77$, respectively. Thermal treatment yam exhibited great antioxidant activity evaluated by 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 thermal treatment yam increased in the following order: 70% methanol extract ($63.53{\pm}0.33mg\;CAE/g$), 70% ethanol extract ($69.47{\pm}1.00mg\;CAE/g$) and CM extract ($97.49{\pm}0.66mg\;CAE/g$), respectively. The same trend was also could be found in antioxidant activity assays except for reducing power assay. These results implied that these extracts from thermal treatment yam might be useful to take a good part in prevention of human diseases and aging.

Chemical Composition of Thermal Treatment Yam (Dioscorea batatas DECNE.)

  • Kim, Han-Soo;Duan, Yishan;Ryu, Jae-Young;Kim, Sang-Woo;Jang, Seong-Ho
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.1
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    • pp.7-15
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    • 2015
  • In this study, the thermal treatment yam (Dioscorea batatas DECNE.) was analyzed for its proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids. Thermal treatment yam is mainly consisted of carbohydrate (70.3%) with small amounts of crude protein (15.8%), crude ash (5.1%) and crude fat (1.6%). It was found to be a good source of essential minerals such as K (1100.2 mg/100 g), Mg (99.4 mg/100 g), Ca (54.8 mg/100 g) and Na (44.9 mg/100 g) but Zn (4.8 mg/100 g) and Fe (0.2 mg/100g) content was low. Little amounts of vitamin E (8.3 mg/100g), vitamin C (3.5 mg/100g) and vitamin B1 (2.1 mg/100g) could be found. The amino acid analysis revealed that the yam was superior with respect to serine (1454.2 mg%), lysine (684.6 mg%) and histidine (684.6 mg%). Essential amino acids were calculated to be 2849.3 mg%. The amino acid profiles showed that thermal treatment yam is limiting in isoleucine and phenylaline. Linoleic acid was the most predominant fatty acids with the value of 47.3% followed by palmitic acid (24.7%) and oleic acid (12.7%). And the unsaturated fatty acids including oleic acid and linoleic acid were present in big quantities in thermal treatment yam.

Lactic Acid Fermentation of Chinese Yam (Dioscorea batatas Decne) Flour and Its Pharmacological Effect on Gastrointestinal Function in Rat Model

  • Shin, Kyung-Ok;Jeon, Jeong-Ryae;Lee, Ji-Seon;Kim, Jong-Yeon;Lee, Chu-Hee;Kim, Soon-Dong;Yu, Yeon-Su;Nam, Doo-Hyun
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.11 no.3
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    • pp.240-244
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    • 2006
  • To develop a health-aid preparation of Chinese yam (Dioscorea batatas Decne), lactic acid fermentation was attempted using a mixed starter comprising of Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidus. The anaerobic fermentation of a 5% Chinese yam flour suspension gave a uniform suspension of pH 4.35, containing $7.76{\times}10^6 CFU/mL$ lactic acid bacteria (LAB), and which was found to be acceptable to the panel from a sensory assessment. During the administration of the lactic acid fermented (LAF) Chinese yam to Sprague Dawley rats for 6 weeks, a smaller body weight gain, but greater excretion of feces were observed, implying the creation of a healthy gastrointestine on the administration of LAF Chinese yam, which was also confirmed by the gastrointestinal motility of the feed in rats fed on LAF Chinese yam. The constipation induced by loperamide was further suppressed in a rat group fed on a LAF Chinese yam diet, which was qualified from healthy gastrointestinal flora established by LAB. A serochemical analysis revealed a slight improvement in the blood glucose, neutral lipid and total cholesterol concentrations on administration of LAF Chinese yam, suggesting LAF Chinese yam could be served as a healthy-aid preparation, even for hyperglycemia or hyperlipidemia patients.

Nutritional Evaluation of Korean Yam (Dioscorea batatas DECNE.)

  • Duan, Yishan;Kim, Gyeong-Hwuii;Joung, Su-Jin;Kim, Han-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.2
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    • pp.391-400
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    • 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.