Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

International Journal of Food Science
Subin Srivichai, Parichat Hongsprabhas

Abstract

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.

References

Oct 16, 2001·Journal of Agricultural and Food Chemistry·W C HouY H Lin
Mar 7, 2002·Journal of Agricultural and Food Chemistry·Hanan Yassin M QudsiehRussly Abdul Rahman
Oct 28, 2004·Journal of Agricultural and Food Chemistry·Jun YangRui Hai Liu
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Apr 8, 2015·Bioscience, Biotechnology, and Biochemistry·Chiemi MoriyaShigenori Kumazawa

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Citations

Aug 10, 2021·International Journal of Food Science·Siti Tamaroh, Ajat Sudrajat

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