Polyphenol of Dioscorea alata (yam) tubers associated with oxidative browning

Martin, Franklin W.; Ruberté, Ruth M.

doi:10.1021/jf60203a039

Cited by 43 publications

(29 citation statements)

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“…However, the browning process is a surface phenomenon requiring molecular oxygen and specific phenolic substrates (Palmer 1963 ; Sheen and Calvert 1969). Such substrates which, in yams, form gummy substances on cooking have been found to be leukoanthocyanidins (Martin and Ruberte 1976) rather than molecular components of yam starch.…”

Section: Discussionmentioning

confidence: 99%

Time Course ofPPO-Related Browning of Yams

Omidiji

Okpuzor

1996

J. Sci. Food Agric.

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Section: Discussionmentioning

confidence: 99%

Time Course ofPPO-Related Browning of Yams

Omidiji

Okpuzor

1996

J. Sci. Food Agric.

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“…Indeed, fresh yam discoloration is generally attributed to polyphenols generated by enzymatic and/or chemical oxidation [32]. In the case of yam flour also, Almenteros and Del Rosario [8] found that phenolic rich yams gave darker flours whereas Izundu [17] evidenced the role of peroxidase on flour yam paste discoloration.…”

Section: Relationship Between Sensory Quality Of Amala and Instrumentmentioning

confidence: 99%

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Mestres

Dorthe

Akissoé³

et al. 2004

Plant Foods Hum Nutr

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Color and taste are permanent features of amala, a traditional thick paste obtained from yam chips flour. To assess these attributes, 23 yam chips presenting various quality attributes were processed. The sensory attributes of their derived amala were determined and some biochemical characteristics of yam flours measured. A panel defined five main taste attributes for amala: sweetness, bitterness, acidity, fermented, and roasted tastes. Amala color was measured instrumentally and sensory scores were highly correlated with flour biochemical analyses; amala sweetness was positively correlated with glucose and fructose content of the flour, whereas amala acidity and fermented taste were linked to organic acids and lactic acid contents of flour, respectively. In addition, darkness, bitterness, and roasted tastes of amala could be tightly predicted by multiple regression analysis from phenolic compound and glucose-fructose contents. Phenolic content of yam flour plays thus a key role on sensorial quality of amala. However, polyphenol oxidase and peroxidase activities were almost null in yam flours and their specific role on yam flour phenolic content needs to be clarified.

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“…The presence of the polyphenol oxidase enzymes (EC 1 : 10.3.1) and their activity on the phenolic compounds in the tubers, are responsible for the rapid browning when the tubers are cut, peeled or damaged during packaging and processing. This browning of cut yam tubers affects the quality and appearance of yams (Martin and Ruberte 1976;Ugochukwu et a1 1977;Adamson and Abigor 1980;Anosike and Ayaebene 1981;Ikediobi and Oti 1983).…”

Section: Introductionmentioning

confidence: 99%

Biochemical composition and storage of Jamaican yams (Dioscorea sp)

1993

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Dioscorea yam tubers of 11 cultivars from five common species grown in Jamaica were analysed for the following: protein content, total phenolics, vitamin C, total lipids, fatty acid composition and activity of the polyphenol oxidase enzyme. The results show that the yams grown in Jamaica are of good nutritional value with considerable amounts of protein, vitamin C, low lipids with only one cultivar 'renta yam' ( D alata) possessing high levels of phenolic compounds. The fatty acids present in the total lipid extracts show that yam tubers generally possess high levels of saturated fatty acids mainly palmitic acid. However, the species D alata (cv white yam) and the species D triJida (cv yampie) have high levels of the unsaturated fatty acid, linolenic. All the polyphenol oxidases from the 11 cultivars show activities towards the diphenol substrates, catechol and DL-DOPA (~~-3,4-dihydroxyphenylalanine). However, no oxidation was observed with L-tyrosine, a monophenol substrate. All cultivars studied were found to have different lengths of dormancy which varied with storage conditions. When the harvested tubers were washed, sunned and stored at 20°C in a dark cupboard, it was possible to extend their lengths of dormancy by a further 11 weeks.

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Polyphenol of Dioscorea alata (yam) tubers associated with oxidative browning

Cited by 43 publications

References 0 publications

Time Course ofPPO-Related Browning of Yams

Time Course ofPPO-Related Browning of Yams

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Biochemical composition and storage of Jamaican yams (Dioscorea sp)

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