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Author Tanaboon Sajjaanantakul
Alternative Author Parichat Hongsprabhas
Somsak Idhipong
Suchirat Sakuanrungsirikul
Teerarat Likitwatanasade
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleEffect of storage conditions on phenolic compounds and antioxidant capacity of Thai yam (Dioscorea alata L.) tubers
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 6 สาขาอุตสาหกรรมเกษตร, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8085

CALL # Volume Number Month Year Barcode Status

AbstractThis study investigated the influence of storage conditions, i.e. freezing -18 C for 2 weeks, 4 C or room temperature (27 C) for 5 months on total phenolic compounds, flavonoid and monomeric anthocynanin contents, as well as oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) of methanol extracts from Thai purple yam (Dioscorea alata L.) tubers grown in Khon Kaen province. Freezing yam tubers resulted in enzymatic browning of tubers after thawing, making them unsuitable for further processing to purple yam flour. After storage at 4 C or 27 C, yam tubers contained high contents of total phenolic compounds of 22-27 mg gallic acid equivalent; flavonoid content of 13-16 mg catechin equivalent and monomeric anthocyanin of 17-23 mg in 100 g fresh yam weight. Although the ORAC and TEAC remained unchanged at 24-26 micro mol Trolox equivalent/g fresh weight and 2.2-2.6 micro mol Trolox equivalent/g fresh weight, respectively, the types of phenolic compound altered when the storage temperature was increased from 4 C to 27 C
Descriptหน้า 114-121