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I have tested it on Mac OS X 10.5.8 with Python 2.5 and 2.6. It should work on other platforms (Windows and Linux) provided Python is properly installed. I have confirmed Yaz0 and U8 support to be 100% working. The common bean, Phaseolus vulgaris L. Is a semi-temperate legume cultivated in the Philippines. It is a common source of protein in the Filipino diet and is planted on about 2,644 hectares of land in the country in areas with medium to high elevation (Delfin et al.

Philippine Yam (Dioscorea spp.) Tubers Phenolic Content and Antioxidant Capacity

Djanna F. Cornago^1*, Rowena Grace O. Rumbaoa², and Inacrist M. Geronimo¹

¹Institute of Chemistry, College of Science,
University of the Philippines, Diliman, Quezon City
²Department of Food Science and Nutrition, College of Home Economics,
University of the Philippines, Diliman, Quezon City

corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it./djanna_cornago@yahoo.com

ABSTRACT

Five Philippine varieties of purple yam or ube (Dioscorea alata) — Daking, Kimabajo, Rapang-rapang, Sampero, and Shiket, and two varieties of lesser yam or tugui (Dioscorea esculenta)— Highland and Lowland, were analyzed in the study for phenolic content and antioxidant activity. The total phenolic content of the samples ranged from 69.9 to 421.8 mg gallic acid equivalent (GAE)/100 g dry weight. EC50 values were 1.7-14.8, 6.2-31.7, and 17.5-35.1 mg/mL for radical scavenging activity, reducing power and iron chelating capacity, respectively. Total antioxidant activity by ferric thiocyanate method at 50 mg/mL was between 92.0-95.6%. All samples had better radical scavenging activity and reducing power on a µg analyte basis than α-tocopherol. Significant correlation was observed between total phenolic content and DPPH radical scavenging activity (R=-0.7664, p<0.05) and reducing power (R=-0.8083, p<0.05) but none between total antioxidant activity and phenolic content (0.1378, p>0.05), for both purple yam and tugui. Significant correlation between total phenolic content and iron-chelating capacity was observed only for the tugui varieties (R=-0.9859, p<0.05).

INTRODUCTION

Researches have established that root crop extracts, specifically yam (Bhandari & Kawabata 2004; Chung et al. 2008; Hsu et al. 2003), potato (Al-Saikhan et al. 1995; Reyes 2005; Rumbaoa et al. 2009b), sweet potato (Huang et al. 2005a; Rumbaoa et al. 2009a; Teow et al. 2007), yacon (Yan et al. 1999), cassava and taro (Lako et al. 2007), exhibit antioxidant activity. Antioxidant activity of root crops has been attributed to well-known phytochemicals such as α-tocopherol, ascorbic acid and β-carotene (Kalt 2005). However, recent researches have focused on polyphenolic compounds, which are mainly responsible for antioxidant activity as shown in studies of in vitro models of lipid oxidation (Vinson et al. 1998). Yam (Dioscorea spp.) belongs to the high antioxidant activity but low phenolic content group in the study by Kaur and Kapoor. . . . . . . . . . .

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