Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)
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 catech...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/1594291 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832560139229462528 |
|---|---|
| author | Subin Srivichai Parichat Hongsprabhas |
| author_facet | Subin Srivichai Parichat Hongsprabhas |
| author_sort | Subin Srivichai |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c96d3b1d1a584ecdafa788401bf50f94 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-c96d3b1d1a584ecdafa788401bf50f942025-02-03T01:28:26ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/15942911594291Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)Subin Srivichai0Parichat Hongsprabhas1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandTwo 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.http://dx.doi.org/10.1155/2020/1594291 |
| spellingShingle | Subin Srivichai Parichat Hongsprabhas Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) International Journal of Food Science |
| title | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) |
| title_full | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) |
| title_fullStr | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) |
| title_full_unstemmed | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) |
| title_short | Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.) |
| title_sort | profiling anthocyanins in thai purple yams dioscorea alata l |
| url | http://dx.doi.org/10.1155/2020/1594291 |
| work_keys_str_mv | AT subinsrivichai profilinganthocyaninsinthaipurpleyamsdioscoreaalatal AT parichathongsprabhas profilinganthocyaninsinthaipurpleyamsdioscoreaalatal |