The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas DECNE.). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin B1 (11.5 mg/100g) could be observed while vitamin A, B3 and B6 were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

The bioactive compound and antioxidant property of Korean yam (Dioscorea batatas DECNE.) were studied using in vitro methods. Yam available in Korea was analyzed for lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. 70% Methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v) were used to extract yam. Then the antioxidant activity evaluated through ferrous ion chelating activity, β-carotene bleaching method, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging activity. 70% Methanol extract showed the highest ferrous ion chelating activity and NO radical scavenging activity. And CM extract was the most effective in inhibition of linoleic acid peroxidation evaluated by β-carotene bleaching assay and lipid peroxidation inhibition assay. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

The objective of this study was to investigate the antioxidant activity of Korean yam (Dioscorea batatas DECNE.) by different extraction solvents including 70% methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v). Raw yam was analyzed for its color property, total phenol content and antioxidant activity. Yam possessed high L* value and H° value, which were 81.64±2.59 and 83.36±0.15, respectively. Raw yam was found to have great antioxidant activity evaluated through ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from raw yam increased in the following order: 70% methanol extract (37.62±0.88 mg CAE/g), 70% ethanol extract (43.38±0.66 mg CAE/g) and CM extract (67.17±0.12 mg CAE/g), respectively. The same trend was also could be found in the ABTS radical scavenging activity, DPPH radical scavenging activity and ferric reducing antioxidant power assays. These results implied that Korean yam might play an important role in antioxidation and serve as the bio-health functional food to take a good part in prevention of human diseases and aging.

In Korea, yam with thermal treatment is widely used to produce tea and beverage, which appeals to all age groups. To better understand the antioxidative activity of thermal treatment yam (Dioscorea batatas DECNE.), n-butanol and ethyl acetate extracts were evaluated with different antioxidant testing system. Their antioxidant activities, including ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were assessed in vitro. Results showed ethyl acetate extract (51.63±2.51 mg CAE/g) possessed similar total phenol content compared with n-butanol extract (53.93±1.00 mg CAE/g). Ethyl acetate extract also exhibited similarly stronger antioxidant activity compared with n-butanol extract apart from ABTS radical scavenging activity assay.

This study aimed at evaluating the antioxidant activity of raw yam (Dioscorea batatas DECNE.) extracted by n-butanol and ethyl acetate. The antioxidant activities, including ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were studied in vitro. Results showed ethyl acetate extract (111.88±0.66 mg CAE/g) possessed higher total phenol content than n-butanol extract (78.68±0.58 mg CAE/g). Ethyl acetate extract exhibited stronger antioxidant activity compared with n-butanol extract apart from reducing power assay.

n-Butanol and ethyl acetate extracts of thermal treatment yam (Dioscorea batatas DECNE.) belonging to the family Dioscoreaceae were measured for their radical scavenging activity and lipid peroxidation inhibition ability. In this study, ethyl acetate extract showed the most potent antioxidant activity evaluated by ferrous ion chelating activity and NO radical scavenging activity. Nevertheless, n-butanol extract was more effective in inhibiting linoleic acid peroxidation. A significant difference between n-butanol extract and ethyl acetate extract in nitrite scavenging activity β-carotene bleaching assays could not be found. Also, the results of this study showed that thermal treatment yam could be used as easily accessible source of natural antioxidants and as a possible food supplement.

In this study, n-butanol and ethyl acetate extracts were prepared from raw yam (Dioscorea batatas DECNE.). Their antioxidative potencies were investigated employing various in vitro methods, such as ferrous ion chelating, β-carotene bleaching assay, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging and nitrite scavenging activity. The n-butanol fraction was assayed to possess stronger antioxidant activity by β-carotene bleaching assay, lipid peroxidation inhibition and NO radical scavenging activity. However, ethyl acetate extract was more effective in chelating ferrous ion and scavenging nitrite. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform–methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and β-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be 42.52±1.88 mg/g. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

The aim of this study was to investigate the antioxidant activity of thermal treatment yam (Dioscorea batatas DECNE.) in Korea. Thermal treatment yam was extracted by different solvents including 70% methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v). Then color property, total phenol content and antioxidant activity were analyzed. Yam possessed high L* value and H° value, which were 54.92±2.18 and 73.20±0.77, respectively. Thermal treatment yam exhibited great antioxidant activity evaluated by ABTS [2,2′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from thermal treatment yam increased in the following order: 70% methanol extract (63.53±0.33 mg CAE/g), 70% ethanol extract (69.47±1.00 mg CAE/g) and CM extract (97.49±0.66 mg CAE/g), respectively. The same trend was also could be found in antioxidant activity assays except for reducing power assay. These results implied that these extracts from thermal treatment yam might be useful to take a good part in prevention of human diseases and aging.

In this study, the thermal treatment yam (Dioscorea batatas DECNE.) was analyzed for its proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids. Thermal treatment yam is mainly consisted of carbohydrate (70.3%) with small amounts of crude protein (15.8%), crude ash (5.1%) and crude fat (1.6%). It was found to be a good source of essential minerals such as K (1100.2 mg/100 g), Mg (99.4 mg/100 g), Ca (54.8 mg/100 g) and Na (44.9 mg/100 g) but Zn (4.8 mg/100 g) and Fe (0.2 mg/100 g) content was low. Little amounts of vitamin E (8.3 mg/100 g), vitamin C (3.5 mg/100 g) and vitamin B1 (2.1 mg/100 g) could be found. The amino acid analysis revealed that the yam was superior with respect to serine (1454.2 mg%), lysine (684.6 mg%) and histidine (684.6 mg%). Essential amino acids were calculated to be 2849.3 mg%. The amino acid profiles showed that thermal treatment yam is limiting in isoleucine and phenylaline. Linoleic acid was the most predominant fatty acids with the value of 47.3% followed by palmitic acid (24.7%) and oleic acid (12.7%). And the unsaturated fatty acids including oleic acid and linoleic acid were present in big quantities in thermal treatment yam.

단마의 종근부위에 따른 수량성을 밝혀 적정 종근부위를 확인하고 새로운 지주설치 방법이 단마와 장마의 수량 및 생육에 미치는 영향을 구명하여 다수확 재배기술을 확립코자 수행한 실험의 결과를 요약하면 다음과 같다. 1. 출현기는 동부과 미부가 노두나 두부에 비하여 15일 정도 늦고, 출현율은 동부에서 다소 낮은 경향이였다. 2. 종근부위별 지상부의 생육은 두부가 가장 왕성하였고 지하부의 생육은 두부와 미부가 가장 왕성하였다. 3. 10a당 수량은 노두에 비하여 두부와 미부가 각각 16, 15% 증수를 보였으나 동부는 8%의 증수를 보였다. 4. 개화기와 영여자착생기는 모든지주설치 방법에서 비슷하였으나 지상부 생체중은 관행지주법에서 보다 네트를 이용한 Λ, I형 지주에서 높았다. 5. 단마는 지주형에 따라 큰 수량의 차이를 보이지 않았으나 장마는 Λ, I형 지주에서 각각 11.8%의 증수를 보였다. 6. 경영비를 고려할 때 네트지주형은 I형이 적합하였다.

본 연구는 한국산 마의 괴근 형태로 분류되는 장마와 단마를 개화기에 꽃의 방향 성분과 정유수율을 비교조사하여 향료로서의 기능성을 검토하기 위하여 실험을 수행하였던 바 얻어진 결과를 요약하면 아래와 같다. 1. 마꽃의 방향 성분은 총 26종이 확인되었으며 지방족 알콜류가 다량분포하여 향료 첨가물이나 향수의 기본재료로의 가능성이 있는 것으로 나타났다. 2. 단마는 장마보다 1,2-butyleneglycol은 11배, phenylalcohol은 12배, caproic acid는 28배, cis-3-methylsalicylate는 8배, cinnamic alcohol은 25배, α -hexyl cinnamic acid는 13배, laulic acid는 6배 높은 경향을 보였다. 3. 마꽃 방향 성분의 수율은 0.7%로서 그 이용 가능성이 크며 단마가 0.983%, 장마가 0.417%로 단마가 약 2.4배 수율이 높았다. 4. 마꽃의 방향 성분 조성과 정유성분 수율을 감안할 때 마의 부산물인 마꽃을 향료로서의 이용 가능성이 있다고 판단되었다.