Studies on the Processing and Bioactivities of red yam (D.alata L.var.purpurea) in Taiwan

• Main Authors: TSENG,MEI-TUNG, 曾美騰
• Other Authors: LIOU,SHORONG-SHII
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/h35sqe

碩士 === 大仁科技大學 === 製藥科技研究所 === 105 === Yam (Dioscorea spp.) is rich in nutrients, containing a variety of vitamins, minerals, amylase, polyphenol oxidase, saponin and mucus quality of the so-called functional ingredients. In recent years, there are many literatures have confirmed that a high medicinal value, Therefore, the purpose of this study is to compare the antioxidant activity of different parts of yam extract. In this study, 8 varieties of yam species common in Taiwan were used. The peel and pulp of yam were separated, which were then extract with distilled water or 95% alcohol. The 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, and reducing power of yam extract were determined. The results showed that red yam contained abundant polyphenol and flavonoid contents, and exerted significant free radical clearance activity. Following the extraction by ethanol, more ingredients with bio-activity can be obtained. In addition, we found that the peel of red yam had a higher acitivity in the inhibition of α-glucosidase activity. As compared with fresh red yam sample, no matter water-, wine-, or vinegar-processed cannot significantly enhance the inhibition of α-glucosidase activity. However, vinegar-processing can significantly enhance the inhibition of α-glucosidase of the water extract of red yam pulp. Since the production of yam pulp was higher than the peel part, and the cytotoxicity of the red yam pulp ethanol extract can be reduced by vinegar-process. Thus, using the water extract of red yam pulp part with vinegar-processing as a new anti-diabetic drug development is a new goal in the future.