Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

Farombi, Ebenezer O.; Britton, George; Emerole, Godwin O.

doi:10.1016/s0963-9969(00)00074-0

Cited by 76 publications

(59 citation statements)

References 30 publications

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“…Modern researches have shown that yam extracts can reduce blood sugar (Hikino et al, 1986;Undie and Akubue, 1986) and blood lipid (Araghiniknam et al, 1996), inhibit microbe activity (Hu et al, 1996(Hu et al, , 1999Oladeji et al 403 Kelmanson et al, 2000) and show antioxidative activity (Farombi et al, 2000). Yams also have pharmaceutical usage as they contain a steroid sapogenin compound called diosgenin, which can be extracted and used as base for drugs such as cortisone and hormonal drugs (Opara, 2003).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

Alamu¹,

Maziya-Dixon²,

Okonkwo³

et al. 2014

Afr. J. Food Sci.

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Yam (Dioscorea spp.) is a major food of cultural, economic and nutritional importance in Nigeria and throughout West Africa. In this sub-region, white yam (Dioscorea rotundata) is the most dominant and important species. This study is aimed at characterizing high yielding yam varieties of this species adapted to riverine areas and forest zones of Nigeria for physical and chemical characteristics. Eleven yam varieties collected from local farmers in the South-southern part of Nigeria were evaluated for their physicochemical characteristics, bioactive compounds (vitamin C, phytic acid and tannin), functional and pasting properties. Results indicated that there were significant varietal differences (P<0.05) among the parameters evaluated. The moisture contents of the investigated varieties ranged from 59.5 to 68.8%, ash content ranged from 1.39 to 2.93%, protein content from 1.96 to 4.90%, fat content from 0.356 to 3.39%, total free sugars from 1.05 to 7.02% and total starch from 33.9 to 75.7%. The bioactive content results show that vitamin C content ranged from 5.64 mg/100 g to 6.99 mg/100 g, phytate from 1.12 to 2.37% and tannin from 0.359 to 1.18 mg/g. The pasting properties results show that peak viscosity ranged from 215 to 470 RVU, trough viscosity from 198 to 385 RVU, breakdown viscosity from 8.71 to 84.5 RVU, final viscosity from 278 to 571 RVU, setback viscosity from 66.2 to 204 RVU; peak time ranged from 4.97 to 7.0 min and the pasting temperature from 61.7 to 62.6°C. This study shows that the physical and chemical characteristics of these high yield yam varieties were similar to those reported for most yam varieties in other parts of Nigeria and has a great potential as source of bioactive compounds and protein.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

Alamu¹,

Maziya-Dixon²,

Okonkwo³

et al. 2014

Afr. J. Food Sci.

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“…Other components of yam flour are fat, protein, fibers, minerals and vitamins, which range from 16-25% [3,4], including phenolic compounds and dyes. Phenol, commonly found in plants, is an essential component that contributes to color, nutrition, and antioxidants [5][6][7]. Phenolic compounds and various other phenolic components have been reported in domestic Dioscorea tuber [6,7].…”

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confidence: 99%

“…Phenol, commonly found in plants, is an essential component that contributes to color, nutrition, and antioxidants [5][6][7]. Phenolic compounds and various other phenolic components have been reported in domestic Dioscorea tuber [6,7].…”

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confidence: 99%

“…Farombi, et al [7] reported that the brownish Dioscorea flour of the purple tuber contains anthocyanin. Anthocyanins are water-soluble, vacuolar pigments that appear red, purple or blue depending on the pH of the environment [7,8]. Anthocyanin is a derivative of the anthocyanidin that has sugar clusters mainly tied in the form of 3-glucosides and forms the anthocyanidin glucosides.…”

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confidence: 99%

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Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Nadia

Wirakartakusumah

Andarwulan

et al. 2015

J. Eng. Technol. Sci.

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Abstract. The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.

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“…The dietary fiber, -sitosterol, and -carotene were estimated by the methods of AOAC 985.29 (AOAC, 1995), Farombi et al (2000), Dutta and Normen (1998), and Kitada et al (1989), respectively. Flavonoid content was determined using the method of spectrophotometric continuous assay as described by Christel et al (2000) with slight modification.…”

Section: Anti-hyperlipidemic Componentsmentioning

confidence: 99%

Anti-hyperlipidemic activity of spider brake (Pteris multifida) with rats fed a high cholesterol diet

Wang¹,

Lin²,

Lee³

et al. 2009

Pharmaceutical Biology

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Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

Cited by 76 publications

References 30 publications

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Anti-hyperlipidemic activity of spider brake (Pteris multifida) with rats fed a high cholesterol diet

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