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Development of HP-TLC method for rapid quantification of sugars, catechins, phenolic acids and saponins to assess Yam (Dioscorea spp.) tuber flour quality

Published online by Cambridge University Press:  18 October 2018

V. Lebot ,
R. Malapa  and
T. Molisalé
V. Lebot*
Affiliation:
CIRAD, UMR AGAP, PO Box 946, Port-Vila, Vanuatu
R. Malapa
Affiliation:
Vanuatu Agricultural Research and Technical Centre, Santo PO Box 231, Vanuatu
T. Molisalé
Affiliation:
Department of Agriculture and Rural Development (DARD), Ministry of Agriculture, PMB Santo, Vanuatu
*
*Corresponding author. E-mail: lebot@vanuatu.com.vu
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Abstract

Eight yam species (Dioscorea spp.) represented by 522 accessions (landraces and hybrids) were analysed for the individual sugars, catechins, phenolic acids and saponins contents of their tuber flours. Maltose, sucrose, glucose and fructose were quantified. Reducing sugars mean values were highly variable within species and ranged from 0.16%dry weight (DW) (SD ± 0.12) in D. dumetorum to 3.15%DW (±2.49) in D. esculenta. Maltose was detected only in D. esculenta. Chlorogenic acid, gallic acid and other phenolic acids ranged from 4.33 mg/g DW in D. bulbifera to 4.87 mg/g in D. alata and 9.55 mg/g in D. nummularia but were not detected in other species. Catechins (epicatechin and catechin) were highest in D. bulbifera bulbils (25.18 mg/g) and tubers (6.96 mg/g), and lowest in D. esculenta (0.32 mg/g). Their content is significantly correlated with dark flour colour and they most likely contribute to the oxidation of tuber flesh. Saponins (dioscin and gracillin) were quantified in only two species: D. cayenensis (5.94 mg/g, SD ± 3.78) and D. esculenta (3.74 mg/g, SD ± 3.72). Varietal selection may tend to reduce sugars levels and increase secondary metabolites with bioactive properties. HP-TLC is a suitable technique for the rapid quantification of compounds related to yam tuber flour quality.

Keywords

catechindioscinDioscoreaepicatechingracillintuber oxidation
Type
Research Article
Information
Plant Genetic Resources , Volume 17 , Issue 1 , February 2019 , pp. 62 - 72
Copyright
Copyright © NIAB 2018 

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Footnotes

†

Deceased.

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