Premium
Effects of blanching, drying and extraction processes on the antioxidant activity of yam ( Dioscorea alata )
Author(s) -
Chung YunChin,
Chiang BeenHuang,
Wei JiHung,
Wang ChienKuo,
Chen PeiChun,
Hsu ChengKuang
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01528.x
Subject(s) - blanching , antioxidant , dpph , extraction (chemistry) , chemistry , hot water extraction , food science , flesh , dioscorea , botany , chromatography , biology , biochemistry , medicine , alternative medicine , pathology
Summary The effects of blanching, drying and extraction processes on the antioxidant activities of one kind of Taiwanese yam peel, Darsan ( Dioscorea alata ), were investigated. The antioxidant measurements included total phenolic content, reducing power and α ,α‐diphenyl‐β‐pricryl‐hydrazyl (DPPH) radical‐scavenging activity. The 50% ethanolic, hot water and water extracts from the peel all had much higher antioxidant activities than those extracts from the flesh. Among three extraction methods, 50% ethanolic extraction resulted in the highest antioxidant activities in the peel, while hot water extraction was more appropriate for the flesh. Blanching by immersing the peel in 85 °C water for 30 s caused significant reductions in the antioxidant activities of all the extracts from the peel. Generally speaking, freeze‐dried peel maintained higher antioxidant activities than hot air‐dried peel.