Study on Antioxidant Activity of Thermal Treatment Yam (Dioscorea batatas DECNE.) by n-Butanol and Ethyl Acetate Extracts

• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Yishan Duan Gyeong-Hwuii Kim Han-Soo Kim
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제32권 제4호, 631~638쪽, 전체 8쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2015.12.31

영문 초록

In Korea, yam with thermal treatment is widely used to produce tea and beverage, which appeals to all age groups. To better understand the antioxidative activity of thermal treatment yam (Dioscorea batatas DECNE.), n-butanol and ethyl acetate extracts were evaluated with different antioxidant testing system. Their antioxidant activities, including ABTS[2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were assessed in vitro. Results showed ethyl acetate extract (51.63±2.51 mg CAE/g) possessed similar total phenol content compared with n-butanol extract (53.93±1.00 mg CAE/g). Ethyl acetate extract also exhibited similarly stronger antioxidant activity compared with n-butanol extract apart from ABTS radical scavenging activity assay.

목차

1. Introduction

2. Materials and Methods

3. Results and discussion

4. Conclusions

References

키워드

yam (Dioscorea batatas DECNE.) thermal treatment total phenol antioxidative activity