This study sought to evaluate the effect of cooking on antioxidant activity and protective
ability of water extractable phytochemicals from two varieties of Dioscorea dumetorum [Bitter
yam (white and yellow)] against lipid peroxidation induced by FeSO4 in rat brain in vitro. The
results of the study revealed that incubating brain tissue in the presence of 25μM FeSO4 caused a
significant increase (p<0.05) in thiobarbituric reactive species (TBARS) produced in the rat’s
brain (134%) when compared with the basal (100%). In addition, bitter white yam (raw and cooked)
had a significantly (p<0.05) higher total phenol, flavonoid, DPPH*, ABTS* and Fe2+ chelating
ability than bitter yellow yam (raw and cooked). It is therefore concluded that bitter yams in general
prevent Fe2+ induced lipid peroxidation, with bitter white yam (raw and cooked) being more potent.
Meanwhile cooked bitter white yam had the highest protective ability. This is propably due to its
higher phenolic contents (phenol and flavonoid), Fe2+ chelating, ferric reducing property and DPPH*
free radical scavenging ability.
Key words: Bitter yam, antioxidant, raw, cooked, Dioscorea dumetorum
PAPER TITLE :EFFECT OF COOKING ON THE ANTIOXIDANT PROPERTIES OF TWO VARIETIES OF BITTER YAM (DIOSCOREA DUMETORUM)
JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 4 NUMBER 2 2013
Paper Details
- Author(s) : ADEDAYO, B.C.*, OBOH, G. and AKINDAHUNSI, A.A.
- Abstract:
