Purple Yampee Derivatives and Byproduct Characterization for Food Applications.

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Purple yampee (Dioscorea trifida L.f.) is an underutilized root vegetable with potential functional properties.
• Limited research exists on the technological potential and phytochemical composition of its various fractions.

Purpose of the Study:

• To evaluate the physicochemical properties, bioactive compounds, and technological potential of different purple yampee fractions.
• To identify novel phytochemicals and assess their suitability as functional food ingredients.

Main Methods:

• Physicochemical analyses (pH, density, color, moisture, water activity).
• Functional property assessments (swelling power, oil absorption, water holding capacity, solubility, emulsion activity).
• Phytochemical profiling using advanced liquid chromatography, identifying anthocyanins and other bioactive compounds.

Main Results:

• Yampee fractions displayed distinct physicochemical profiles, with mucilage showing higher acidity and emulsion activity (>90%).
• Periderm exhibited superior water and oil absorption capacities.
• Twelve anthocyanins, including novel petunidin derivatives, and over 30 phytochemicals were identified.
• Favorable moisture and water activity levels suggest good storability.

Conclusions:

• Purple yampee fractions possess significant technological potential and a rich phytochemical profile.
• The identified bioactive compounds and functional properties support their use as functional food ingredients.
• Further research can optimize the extraction and application of these yampee-derived components.