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KMID : 0881720210360040347
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 4 p.347 ~ p.352
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Quantitative Analysis of Allantoin in Dioscorea japonica Peel Using an Amino Bonded-Phase HPLC Column
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Lee Mi-Jeong
Kim Ja-Min
Kim Hun-Seong
Hahn Dong-Yup
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Abstract
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Yam (Dioscorea japonica) is widely utilized as food and a pharmaceutical ingredient as it contains a variety of valuable constituents. Allantoin is one of the bioactive components in yam that is used in pharmaceutical and cosmetic industry. This study was conducted to analyze and compare the allantoin content of yam flesh and peel by HPLC analytical method using an amino bonded-phase column to make up for the limitations of the previous HPLC analytical methods. The allantoin contents of yam flesh and peel were 3.09±0.025 and 3.91±0.11 mg/g (dry weight), respectively. The results of this study indicated that yam peel has higher allantoin content than yam flesh, and that the discarded yam peel could be used as a source for high value-added functional materials.
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KEYWORD
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Yam, Dioscorea japonica, Allantoin, HPLC, Amino bonded-phase
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