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KMID : 0665220220350040268
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 4 p.268 ~ p.275
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Antioxidant Activities of Purple Yam (Dioscorea alata L.) Extract
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Kim Hyeon-Jeong
Kim Myung-Hyun
Han Young-Sil
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Abstract
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The purpose of this study was to confirm the possibility of using Korean purple yam (Dioscorea alata) as proximate composition, material, and antioxidant activity. In the proximate composition of the freeze-dried purple yam powder, the carbohydrate content was the highest at 86.67%, and in minerals, potassium showed the highest content at 1,765.69 mg/100 g. To study the antioxidant activity of purple yam, distilled water and 70% ethanol were used as extraction solvents. The total polyphenol, total flavonoid, and total anthocyanin contents were 1.3~1.6 times higher in 70% ethanol extract, than in the distilled water extract. As a result of ORAC, DPPH and ABTS radical scavenging activity, SOD activity, and reducing power, the 70% ethanol extract showed higher antioxidant activity than the distilled water extract in all results. As a result of freeze-drying purple yam and measuring antioxidant activity by extraction solvents, it is concluded that purple yam can contribute to the food industry as a natural antioxidant and health functional material.
Key words: purple yam, Dioscorea alata, proximate composition, antioxidant activity, extraction solvent
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KEYWORD
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purple yam, Dioscorea alata, proximate composition, antioxidant activity, extraction solvent
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