Yellow pigment formation, pigment composition, and quality of fresh-cut yam ( Dioscorea opposita ) slices

作者：Lei Zhao, Dan Wang, Yue Ma, Zhang Yan, Xiaoyan Zhao · 发表于：RSC Advances · 年份：2020 · DOI：10.1039/c9ra07641g · 被引用次数：18 · 研究领域：Potato Plant Research、Microbial Metabolites in Food Biotechnology、Botanical Research and Applications

. Yellow pigments were composed primarily of bisdemethoxycurcumin (73.7%) and two other unknown compounds that were not attributed to microorganisms. Yellow fresh-cut yam exhibited good quality, and the alcohol and ester extracts of yellow yams had higher oxygen radical adsorption capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability compared to white fresh-cut yam.