Glutathione and β-amylase,peroxidase and o-diphenolase activities during sprouting of minisett yams (Dioscorea sp)

Glutathione, β-amylase, o-diphenolase (EC 1.10.3.1) and peroxidase (EC 1.11.1.7) activities were assayed in minisetts derived from the head, middle and tail sections of sprouted Dioscorea alata (cv Sweet Yam) and D cayenensis (cv Round Leaf) yam tubers. In both tubers the head portions exhibited highest initial activities followed by the middle and tail, respectively. Minisetts obtained from the head, middle and tail sections of D alata sprouted uniformly whereas those obtained from D cayenensis tubers showed a much slower, sporadic sprouting pattern, with the head portions displaying dominant sprouting, The results revealed that sprouting initiation of the minisetts from both species correlated well with increased glutathione levels. High levels of peroxidase and reduced levels of o-diphenolase seemed to enhance the sprouting of the minisetts.     

Some characteristics and a comparison 6f the activities of o-dihydroxyphenoloxidase activity from five yam (Dioscorea spp.) species

o-Dihydroxyphenoloxidase (E.C. 1.14.18.1) (o-DPOase) was extracted from acetone-extracted freeze-dried yam tubers, and fractionated by (NH₄)₂SO₄ precipitation and chromatography on DEAE-cellulose to give two forms from Dioscorea alta L. (cv. UM680) and three forms from D. rotundata Poir. (cv. Nwopoke). Polyacrylamide gel electrophoresis revealed one of the forms from each species to contain two protein bands with o-DPOase activity. o-DPOase from D. alata showed activity with catechol, (+)-catechin, (?)-epicatechin and chlorogenic acid, but not with tyrosine, as substrate, o-DPOase from D. rotundata showed activity only with catechol and (+)-catechin. K_m values for D. rotundata enzymes, calculated assuming a two-substrate reaction, were between 0.2 and 0.8 mM for oxygen and 70 and 120 mM for catechol. The enzyme was most active between pH 5.5 and pH 7.0, and showed slight activation after holding for 2 minutes at 40 or 50°C. After heating to above 60°C the enzyme showed evidence of irreversible denaturation. Theo-DPOase activity extracted from ten cultivars of five species of D. alata L., D. bulbifera L., D. cayenensis Lam., D. dumetorum Pax, and D. rotundata Poir. were compared.     

Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)

With the aim of reducing the cost and time needed to treat yam tubers with gibberellic acid (GA₃), this study compared several new methods of application with the established dipping procedure (150 mg kg^?1 for 1 h). Both GA₃‐containing soil paste (25 mg kg^?1) and gelatinized starch (860 mg kg^?1) were applied to tuber heads of Dioscorea alata and D cayenensis‐rotundata in the Ivory Coast. Soil paste, gelatinized starch and dipping consistently prolonged dormancy and reduced fresh matter losses by 23–39% in D cayenensis‐rotundata 3‐year means. Although dipping reduced the storage losses most efficiently, soil paste and gelatinized starch used considerably less GA₃. Both new treatments were easily prepared and quickly applied. Soil paste was most effective when the treatment was repeated before the end of dormancy. The third new method, spraying the tubers with a GA₃ solution (150 mg kg^?1), was not effective. In general, the optimal time of application was immediately post‐harvest. For D alata, treatment only 1 month after harvest was particularly ineffective, whereas D cayenensis‐rotundata tubers could be treated with some effect up to the end of dormancy. To achieve extended storage periods of healthy tubers of D cayenensis‐rotundata, GA₃ application may be recommended as post‐harvest practice. Copyright © 2003 Society of Chemical Industry     

Ascorbic acid levels in Ghanaian yams

The ascorbic acid (vitamin C) levels of several Ghanaian varieties of yam (Dioscorea spp.) have been investigated. The distribution of the vitamin within the tuber and the effects of different conditions of growth, of length of post-harvest storage and of different cooking methods have also been studied. Natural vitamin C levels in fresh material are found to vary greatly between varieties, but little with the district where the crop was grown. Most varieties studied contained between 6.5 and 11 mg of ascorbic acid/100g, but some contain as little as 4.5 or as much as 21.5 mg/100g. Losses during storage up to 4 months are comparatively slight in sound tubers, but severe if the tubers are damaged or bruised before storage. The retention of the vitamin during cooking varies from 65 to 95%, with different cooking techniques. Even allowing for these losses in storage and on cooking, the quantities of yam consumed in West African diets should normally be adequate to supply the entire vitamin C requirements of the consumer.     

Structure-texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties

Yam (Dioscorea spp.) presents an important tropical food crop rich in starch. In West Africa, yam is traditionally prepared by pounding of cooked yam to obtain a dough-like paste known as pounded yam or ‘foutou’. The present investigation deals with structure-texture relationships of yam pastes as influenced by yam varieties. In general, the firmness of yam pastes prepared from D. cayenensis-rotundata was higher than that from D. alata. Difference in firmness was found to be related to the extent of cell disintegration, which was more pronounced for D. alata as assessed by light microscopy. Pronounced textural changes were measured during ageing of yam pastes, which is a consequence of the reorganization (retrogradation) of the amylose fraction. Post-harvest storage of yam tubers resulted in increased firmness and decreased adhesion properties in the pastes, but no significant influence of the storage treatment with gibberellic acid, which reduces storage losses, was detected. It is concluded that the texture of yam pastes is largely determined by the integrity of cells and the properties of the continuous starch phase.     

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

The effect of short-term storage on the protein, phosphorus and phenolic content as well as peroxidase and o-diphenolase activities of cut, harvested Jamaican yam (Dioscorea sp) tubers (D rotundata. D alata and D cayenensis) was studied. There was an initial increase in the total phenolic content up to the third week of storage followed by a gradual decrease to the sixth week. Phenolic content was found to be highest in D cayenensis followed by D rotundata and D alata. The activities of peroxidase (EC 1. 11. 1. 7) and o-diphenolase (EC 1. 10.3.1) increased steadily up to the third week of storage and thereafter decreased to the fifth week. The intensity and rapidity of browning in tubers when cut, correlated very closely with the tuber o-diphenolase and phenolic content levels while the onset of rotting correlated with the peroxidase activity levels in the species studied.     

Effect of section of yam (Dioscorea cayenensis) tuber used in minisett on the biochemical properties of the resultant tuber

The effect of the section of yam (Dioscorea cayenensis) tuber used as planting material in minisett on the biochemical properties of the resultant tuber was studied. The biochemical parameters invertase (EC 3.2.1.26), acid phosphatase (EC 3.1.3.2), peroxidase (EC1.11.1.7), polyphenol oxidase (EC 1.10.3.1), total sugars and starch were evaluated in tubers resulting from field‐grown and tissue culture‐derived setts of the cultivars Roundleaf and Blackwiss yellow yams. No significant differences were observed between tubers resulting from field‐grown and tissue culture‐derived setts relative to the parameters studied. Invertase activity was found to be highest in tubers from middle‐derived setts, while tail‐derived setts had the lowest activity for both cultivars. Middle‐derived tubers were also found to have significantly higher levels of acid phosphatase activity and starch content. However, middle‐derived tubers had the lowest level of total sugars. Polyphenol oxidase and peroxidase were also found to be significantly higher in tubers from middle‐derived setts. These results suggest a higher rate of active starch formation in tubers from middle‐derived setts. © 2002 Society of Chemical Industry     

O-dihydroxyphenoloxidase action on natural polyhydric phenolics and enzymic browning of edible yams

Ten cultivars of five edible yam species were examined for o-dihydroxyphenoloxidase (o-DPOase) activity against yam extracts containing phenolic compounds, and for their propensity to brown when cut slices are exposed to air. (+)-Catechin levels in Dioscorea cayenensis (260 mg kg^?1) and D. bulbifera (240 mg kg^?1) were similar to those in D. dumetorum (270 mg kg^?1), but the latter contained less o-DPOase and showed less tendency to browning. D. alata contained more (+)-catechin than other yams, and one cultivar with a higher (+)-catechin content (660 mg kg^?1) showed more browning than another cultivar containing 430 mg kg^?1 (+)-catechin. Five cultivars of D. rotundata showed less tendency to brown, and had lower (+)-catechin content (90–190 mg kg^?1) than the other yams examined, but showed marked variation in o-DPOase activity. o-DPOase activity, assayed by recording the rate of oxygen consumption, varied between 75 units (1 unit=μmol O₂ consumed min^?1 100 g^?1 fresh yam tissue) in D. dumetorum and 2380 units in one D. rotundata cultivar when a crude extract of phenolic compounds diluted to contain 10 mM (+)-catechin was used as substrate and from 60 to 3480 units for these same two enzyme extracts when assayed using crude extracts of phenolic compounds (also adjusted to contain 10 mM (+)-catechin) prepared from the same yam as the enzyme extract. However, in general, the o-DPOase activities recorded using the D. alata extract showed little correlation with the activity when the phenolic extract was prepared from the same yam as the enzyme extract. Incubation of crude extracts containing phenolics with crude extracts of o-DPOase at 20°C for 24 h resulted in a decrease in the quantity of (+)-catechin estimated by h.p.l.c. Cyanidin released by hydrolysis with HCl under mild conditions was also measured. The level in D. alata was sufficiently high to account for ‘pinking’ when this species is boiled. It is concluded that the o-DPOase-catalysed oxidation of (+)-catechin is largely responsible for the browning of yams. The possible influence of other factors, including the reducing agent ascorbic acid in moderating the rate and extent of browning observed, is discussed.     

Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth

The purpose of this study was to establish the chemical compositions, enzyme activity and nutritional values of four cultivars of yam tubers at different stages of their maturation, and compare such levels during yam growth. The results have indicated that yam tubers featured a reasonably substantial content of protein when compared with other root and tuber crops, the protein content being of the order of 10.4-13.0 g/100 g (dry basis (db)) at time of harvest (day 260 post-emergence). Starch content of the four yam tubers increased as growth progressed and remained in the range of 70.5-85.3 g/100 g (db) during their growth period. The activity of yam-contained polyphenol oxidase (PPO) decreased remarkably over the early period of harvest (day 155-225 post-emergence), and subsequently decreased only slightly as growth progressed to harvest for all tested species of yam with the exception of CH yam tubers. Contrasting this, however, the activity of α-amylase increased significantly over the growth period for all cultivars, and dioscorin content of yam tuber also increased as growth progressed for all cultivars. All yam cultivars contained remarkably substantial amounts of essential amino acids, all of which were superior to the FAO reference pattern for such amino acids except for sulfur-containing amino acids and lysine contents.     

Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams

The annual vegetative cycle of the yam (Dioscorea spp) necessitates a long period of storage. Losses during this period are high and are mainly due to germination. Trials on the effectiveness of gibberellic acid (GA₃) for controlling storage losses were carried out on the two main species of yam (D cayenensis rotundata and D alata) grown in the Ivory Coast. Methods of application at the apex adapted to the rural environment were tested. Treatment with GA₃ prolonged the dormancy period and thus reduced losses. This substance was effective at low concentration with a long soaking duration (75 mg litre⁻¹ for 2 h) and during a soaking of short duration with a higher concentration (0·5 h at 150 mg litre⁻¹). Because of its stability at ambient temperature, the solution was still active 3 days after being prepared and after reuse of the same dip six times. © 1998 SCI.     

Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South Pacific

The total vitamin C content (ascorbic acid (AA) plus dehydroascorbic acid (DAA) was estimated by HPLC for sweet potato (Ipomoea batatas), taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xanthosoma spp.), yam (Dioscorea alata), yam (D. esculenta), cassava (Manihot esculenta) and mean values were 23.6, 15.1, 16.9, 15.7, 13.6, 27.5, 20.3, and 14.9 mg/100g fresh weight, respectively. Standard titrimetric and colorimetric methods gave results only for AA which were generally comparable with HPLC. Drying at 40°C caused loss of AA which was not quantitatively converted into DAA. Storage of sweet potato at 25°C and 15°C for 28 days reduced the total vitamin C content by 17% and 15%, respectively; there was no significant decrease at 0°C. Cooking reduced the levels of AA and DAA by up to 70%.     

Effect of Storage on the Pasting Characteristics of Yam Tubers

Yam is a popular root and tuber crop which is important as a dietary staple and potential export crop. Storage of yam tubers is an age long practice in yam growing communities of West Africa, while pasting characteristic is an important indicator of potential utilization of yam tubers. The study was carried out to investigate effect of storage of the tubers on their pasting characteristics. Six varieties each of D. alata and D. rotundata were used for the study. At harvest, the tubers were divided into two groups. The first group was stored in a conventional open-air yam barn for four months, while tubers in the second group were not stored. Pasting characteristics of both fresh and stored tubers were determined by Rapid Visco Analyser (RVA). The result showed that the effect of storage on the yam tubers were species dependent. In D. alata there was an increase in peak viscosity (231.36 to 257.56 RVU), breakdown (71.68 to 122.47 RVU), setback (42.58 to 65.99 RVU), while there was a decrease in most of the parameters except break-down and setback viscosities in D. rotundata. Generally, a decrease in peak viscosity, holding strength, final viscosity and peak time of the yam tubers during storage was observed, while the breakdown and setback viscosities of the tubers increased significantly (p < 0.05) on storage. The industrial implication of this is that starches of stored tubers may have high retrogradation tendencies but more resistance to shear-thinning and have more paste stability during processing.     

Rapid detection of polymorphism in yams (Dioscorea sp) through amplification by polymerase chain reaction and rDNA variation

Ribosomal DNA (rDNA) from rice (Oriza Sativa) was used to examine polymorphism in 12 yam (Dioscorea sp) cultivars. Restriction enzyme digests of total yam DNA was probed with the pRR217 probe containing the entire repeat unit of rDNA from rice. The polymerase chain reaction was also used to amplify genomic DNA of six of the 12 cultivars studied using random primers. The amplification patterns of D rotundata-cayenensis cv tau suggested that ‘tau’ is more closely related to D rotundata sp than it is to the D cayenensis sp. The results showed polymorphisms among the different yam cultivars.     

Alterations in Cell Wall Constituents of Yams Dioscorea dumetorum and D. rotundata with Maturation and Storage Conditions. Relation with Post-Harvest Hardening of D. dumetorum Yam Tubers

Hot water-insoluble cell wall polysaccharides of immature and mature Dioscorea dumetorum and D. rotundata yam tubers have been characterized in enzymatically destarched flours and were mainly constituted of cellulose followed by hemicellulosic polymers of xylose, galactose, mannose and arabinose. Immature tubers of both species contained a higher proportion of cell wall carbohydrates than mature ones essentially because of their low starch content. Storage of mature tubers of both species induced an increase of cell wall polysaccharides content particularly for D. dumetomm. The strong hardening of D. dumetorum yam during storage was characterized by the deposition of a xylose-containing polymer and of additional cellulose and by the lignification of the tubers.     

Macromolecular characteristics of ten yam (Dioscorea spp) starches

Starches from ten yam (Dioscorea) species were compared with those of maize, wheat, potato and cassava, and characterized by high‐performance size‐exclusion chromatography coupled with multiangle laser light scattering. Treatment with 95% (v/v) dimethylsulphoxide and microwave heating in a high‐pressure vessel led to complete dissolution of the starch samples. For yam starches, M?_w were between 1.88 × 10⁸ and 3.27 × 10⁸ g mol^?1 and R?_G were between 258 and 396 nm. The hydrodynamic coefficients of amylopectins were between 0.36 and 0.44, indicating that those of maizes and esculenta 5 and dumetorum yam species had particularly highly branched structures. Multidimensional analysis of the macromolecular characteristics of yam starches indicated three classes: dumetorum cultivar (Dioscorea dumetorum), esculenta 5 cultivar (Dioscorea esculenta) and the other eight yam starches, including cultivars of Dioscorea alata and Dioscorea cayenensis‐rotundata species. Some yam starches were also leached at 90 °C. The macromolecular characteristics of the leached fractions confirmed the previous typology. Copyright © 2003 Society of Chemical Industry     

The bone‐protective effect of a Taiwanese yam (Dioscorea alata L. cv. Tainung No. 2) in ovariectomised female BALB/C mice

BACKGROUND: Yam products have been marketed for treating postmenopausal syndromes. This study investigated the effects of Dioscorea alata L. cv. Tainung No. 2 (TNG yam) on the bone density of ovariectomised (OVX) female BALB/c mice and the mechanism whereby TNG yam exerted this effect. Sham and OVX control groups were fed a control diet while remaining OVX mice were randomly allocated into experimental diets, i.e. yam (630 g TNG powder kg^?1), E2 (20 mg 17β‐oestradiol kg^?1), or genistein (2 g genistein kg^?1) diet. After 12 weeks of feeding, the uterine weight, indices of bone mass and caecal short chain fatty acids were determined. RESULTS: Neither a yam nor genistein diet restored the OVX‐induced uterine atrophy as did the E2 diet. The femoral and lumbar bone mineral density (BMD) of mice fed the yam diet was greater than those of the sham group, respectively (P < 0.05 vs OVX control), while the lumbar BMD of yam and sham groups were similar (P > 0.05 vs sham). The femoral ash and calcium content in the yam group was significantly greater than that in the OVX control group, respectively (P < 0.05 vs OVX control). The total short chain fatty acid content in the caecum, only enhanced in the yam group, was not correlated with the calcium content of either bone or the plasma calcium level. CONCLUSION: TNG yam prevented loss of BMD and improved bone calcium status without stimulating uterine hypertrophy in OVX BALB/c mice. TNG yam may be beneficial for postmenopausal women for preventing bone loss. Copyright © 2008 Society of Chemical Industry     

An infestation by Araecerus fasciculatus (Degeer) (Coleoptera: Anthribidae) and Decadarchis minuscula (Walsingham) (Lepidoptera: Tineidae) on stored fresh yam tubers in South-East Nigeria

In the course of storage trials in South-East Nigeria, four species of yam became infested with Araecerus fasciculatus (Degeer) and Decadarchis minuscula (Walsingham). Infestation was first observed in early February on Dioscorea dumetorum (Kunth) Pax. but quickly spread to D. rotundata Poir. and thence to D. alata L. and D. cayenensis Lam. The order of species attacked was probably related to their rate of drying. Both insects occurred together and attacked mainly the cut and damaged areas of the stored tubers.     

Uncooked Taiwanese yam (Dioscorea alata L. cv. Tainung No. 2) beneficially modulated the large bowel function and faecal microflora in BALB/c mice

This study investigated the effects of an uncooked Taiwanese yam, Dioscorea alata L. cv. Tainung No. 2, on faecal characteristics, faecal microflora, short‐chain fatty acid (SCFA) levels in the caecal content and faeces, and morphological and proliferation indices of the caecal and colonic crypts in BALB/c mice. Mice were randomly allocated to consume a control diet or a 25 or 50% (w/w) yam diet for 21 days. Faecal wet and dry masses increased with increasing proportions of dietary yam. Both yam diets similarly increased faecal moisture content and decreased faecal pH as compared with the control diet. The yam diets increased total bacteria and bifidobacteria counts and decreased Clostridium perfringens counts in faeces. The 50% yam diet, but not the 25% yam diet, increased total SCFA concentration in the caecal content. However, both yam diets increased total SCFA output in faeces. Both yam diets also promoted crypt depth, width and proliferation indices in the caecum; in contrast, they only promoted crypt width in the distal colon. In conclusion, the 25 and 50% yam diets increased the faecal mass and SCFA output, modulated the faecal microflora and thickened the mucosa lining of the caecum in BALB/c mice. Copyright © 2007 Society of Chemical Industry     

Genetic diversity of organoleptic properties in water yam (Dioscorea alata L)

Improving the food quality of yams (Dioscorea spp) is an ongoing challenge to yam breeders and researchers. Forty accessions of D alata were evaluated for the suitability of their tubers for the preparation of two dominant food forms (boiled and pounded) as part of an effort to identify potential parents for use in genetic improvement. Trained panellists were presented with randomised, replicated and coded samples of boiled yam tuber pieces and asked to rate them for mealiness, colour, wetness, softness and taste. The sensory attributes considered for pounded yam (dough from boiled and pounded tubers) were consistency, colour, sheen, smoothness, stickiness, elasticity and hardness. Ratings were based on hedonic scales. Cluster analysis revealed groupings of accessions into eight and nine similarity clusters for boiled yam and pounded yam respectively. The mean scores for general preference were regressed on individual attribute scores. Mealiness, colour and taste were important in the general preference for boiled yam. Consistency, colour and stickiness determined the general preference for pounded yam. Of the accessions, 67% were identified as being suitable for preparation as a boiled vegetable, while 55% were assessed to be good for pounded yam, based on the respective quality attributes evaluated. © 2003 Society of Chemical Industry     

Comparative composition of aerial and subterranean potato tubers (Solanum tuberosum L)

The composition of aerial and subterranean tubers of two potato genotypes cvs Desiree (red skin) and Epicure (white skin) was compared immediately after harvest using a range of analytical methods. Irrespective of genotype, aspartic acid, arginine, glycine, glutamic acid, histidine, leucine, serine, threonine and total amino acid concentrations were significantly higher (P<0·05) in aerial compared with subterranean tuber tissue. Significant increases (P<0·05) in valine in aerial tubers, but no significant differences in alanine, tyrosine and iso-leucine, when compared with subterranean tubers of cv Desiree, were found. In cv Epicure, alanine, tyrosine and iso-leucine were significantly higher in aerial tubers (P<0·05); however, no significant differences in valine were recorded. There was no significant increases in lysine and phenylalanine between tuber types. Regardless of genotype α-solanine, α-chaconine, chlorogenic acid, chlorophyll and crude protein concentrations were significantly higher in aerial tubers compared with subterranean ones (P<0·01). No significant increases in total lipids between tuber types were found. In cv Desiree, ascorbic acid content was not significantly different between aerial and subterranean tuber tissue, but in cv Epicure concentrations were significantly higher (P<0·01) in aerial tubers. Starch concentrations were significantly higher in subterranean tubers of both cultivars (P<0·05). Sugar content was significantly higher in aerial tubers of cv Epicure (P<0·01), but not significantly different between aerial and subterranean tubers of cv Desiree. Regardless of genotype, phosphorus, magnesium, potassium, zinc, manganese and sodium concentrations were significantly higher (P<0·05) in aerial tubers. Iron and copper concentrations were significantly higher in aerial tubers of cv Desiree (P<0·01), but significantly less in cv Epicure compared with subterranean tubers (P<0·01, P<0·05). Calcium concentrations were not significantly different between aerial and subterranean tubers of cv Desiree, but significantly higher in aerial tuber tissue of cv Epicure (P<0·01). Total gross energy (mJ kg⁻¹ FW) was higher in aerial tubers of cv Desiree compared with subterranean tubers (P>0·05), but not significantly different between aerial and subterranean tubers of cv Epicure. The potential applications of aerial tubers for industrial purposes are discussed. © 1997 SCI.