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KMID : 1024420190230020125
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Food Engineering Progress
2019 Volume.23 No. 2 p.125 ~ p.133
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Functionalities and Properties of Yam (Dioscorea batatas) Extract Depending on Various Water Temperature, Ethanol Ratio, and Extraction Methods
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Kim Jae-Yong
Kum Jun-Seok
Park Jong-Dae
Sung Jung-Min
Choi Yun-Sang
Choi Hyun-Wook
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Abstract
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The characteristics of extracts and precipitates after extraction at different water temperature (25, 50, 75, 95ºC), ethanol ratio (25, 50, 75, 100%), and extraction method (stir, soak, autoclave) of yam powder and raw yam were investigated. The total polyphenol content was the highest in the 50% ethanol extract of yam powder. The DPPH radical scavenging activity was the highest in the 75% ethanol extraction and the crude saponin content was the highest in the 95ºC water extraction. Tyrosinase inhibitory activity was the highest in 95oC water extraction, low concentration of ethanol extraction, and autoclave extraction. The peak viscosity, trough, and final viscosity of the precipitates increased after ethanol extraction, whereas decreased after the 95ºC water extraction and the autoclave, indicating the destruction of starch granules. This was confirmed by observing the starch granules broken using the SEM. The significance of this study was to investigate the possibility of the use of yam resources as a material, processing product development, skin beauty functional food and cosmetic material.
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KEYWORD
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Yam (Dioscorea batatas), extraction, total polyphenol, saponin, pasting property
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