期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：3
页码：262-268
DOI：10.19026/ajfst.11.2408
出版社：MAXWELL Science Publication
摘要：This study was aimed at evaluating the nutritional and antioxidant properties of raw and boiled tubers of Dioscorea dumetorum and D. hirtiflora . Tubers of D. hirtiflora were characterized by higher total essential amino acids (9576 mg/100 g dry weight (dw)) than those of D. dumetorum (1085 mg/100 g dw). Boiling decreased the total amino acid content of both tubers. Monounsaturated Fatty Acids (MUSFAs) and Polyunsaturated Fatty Acids (PUFAs) accounted for 15.92 and 26.64% in D. dumetorum tubers respectively whereas, MUSFAs and PUFAs accounted for 29.62 and 24.11% in D. hirtiflora tubers respectively. Boiling increased the total unsaturated fatty acids from 42.56 to 56.81% in D. dumetorum tubers and decreased it from 53.73 to 49.08% in D. hirtiflora tubers. The total phenolic content of boiled D. hirtiflora tubers showed 4.5-fold gain which might explain partly the increase in their antioxidant capacity (IC50 22.35 mg/L in DPPH assay). Boiling did not change significantly the antioxidant activity of D. dumetorum tubers (IC50 74.13 mg/L in DPPH assay) although a significant decrease in total phenolic (60%) and vitamin C contents (56.7%) was observed. These results suggest that boiled tubers of D. dumetorum and D. hirtiflora can contribute significantly to human nutrition and health.
