Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)
Joint Authors
Srivichai, Subin
Hongsprabhas, Parichat
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-07-10
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Two accessions of Thai purple yam (Dioscorea alata) were investigated for their chemical constituents during tuber development when the vines were 3 to 8 months old.
Yam tubers contained total phenolic compounds ranging between 100 and 385 mg gallic acid equivalent (GAE), flavonoids 60–160 mg catechin equivalent (CE), monomeric anthocyanin of 10–90 mg cyanidin-3-glucoside equivalent (CGE), 70 g starch, and 25–30 g amylose in 100 g yam tuber on a dried weight basis, depending on the accession and age of yam vine.
LCMS-IT-TOF mass spectrometry revealed that anthocyanins in both accessions from 8-month-old vines had cyanidin or peonidin nucleus.
Their glycosides were nonacylated, monoacylated, or diacylated with sinapic or ferulic acid.
The major yam anthocyanins found in both accessions were alatanin C (cyanidin 3-(6-sinapoyl gentiobioside).
This study revealed the insights on chemical components during tuber development and characteristics of alatanins for future selection and cultivation of purple yam tubers.
American Psychological Association (APA)
Srivichai, Subin& Hongsprabhas, Parichat. 2020. Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.). International Journal of Food Science،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1170941
Modern Language Association (MLA)
Srivichai, Subin& Hongsprabhas, Parichat. Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.). International Journal of Food Science No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1170941
American Medical Association (AMA)
Srivichai, Subin& Hongsprabhas, Parichat. Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.). International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1170941
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1170941