The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification
Lebot Vincent, Lawac Floriane, Legendre Laurent. 2023-01. .
ARTICLE, (2023-01 ) - PUBLISHEDVERSION - English (en-GB)
OPENACCESS -
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Audience : OTHER
HAL CCSD, Elsevier
Sujet
Allantoin, Anthocyanins, Caryatin, Catechins, Dioscin, Dioscorin, Flavonoids, Organic acids, [SDV]Life Sciences [q-bio]
Domaines
Agriculture, Biologie, Sciences du vivant
Description
International audience The greater yam (Dioscorea alata L.) is the most widely distributed yam species in the world. In many countries, its cultivation is expanding because of its ease of preparation, taste and nutritional properties. The greater yam has been the object of significant research studies conducted by independent teams in distant countries, and aiming at characterising its complex chemical composition in major compounds and in secondary metabolites. Here, we conduct a detailed and comprehensive literature review regarding the chemical composition and functional properties of the greater yam. We also review briefly the botanical, phylogeny and genetic information on D. alata, as well as the antioxidant, antimicrobial and anti-inflammatory properties of its phytochemicals, and its use as a staple food, or in processed products. One of the objectives of this review is also to compile the information needed by genetic improvement programs interested in the biofortification of the greater yam.
Auteurs
Lebot, Vincent, Lawac, Floriane, Legendre, Laurent
Contributeurs
Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Département Systèmes Biologiques (Cirad-BIOS) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Vanuatu Agricultural Research and Training Centre (VARTC), Laboratoire d'Ecologie Microbienne - UMR 5557 (LEM) ; Université Claude Bernard Lyon 1 (UCBL) ; Université de Lyon-Université de Lyon-Ecole Nationale Vétérinaire de Lyon (ENVL)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Sources
ISSN: 0889-1575, EISSN: 1096-0481, Journal of Food Composition and Analysis, https://hal.inrae.fr/hal-03870052, Journal of Food Composition and Analysis, 2023, 115, pp.104987. ⟨10.1016/j.jfca.2022.104987⟩
Relation
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2022.104987
