Analysis of Active Compounds and Antioxidant Activity of Northern Local Yams

Abstract

This research aimed to analyze active compounds and antioxidant activity of northern local yams by examining active compounds and initial chemical compositions in local yams. This research aims to support the development of alternative health foods and commercial cultivation, as well as to provide data for the conservation of indigenous plant genetics. The study was conducted on 10 varieties of local yams consisting of Luead yam, Sa yam, Jaoprao yam, Krab yam, Hua Chang yam, Praoyao yam, Mue Suae yam, Aon yam, Sao yam and Lueang yam. A complete block randomized design was used, replicated 3 times, in the farmer's plot of the agricultural product processing community enterprise, Ban Pa Kha, Bo Suak Subdistrict, Mueang Nan District, Nan Province, in the 2024/2025 production season. The experiment found that the 10 local yam varieties gave significantly different yields (P < 0.01), with Luead yam being the variety with the highest yield potential at 3,713.94 kg/rai, and there was a positive correlation between the yield and fresh tuber weight, dry tuber weight and leaf area index. The analysis of the main components and antioxidant activity also found that the starch content, protein content, fiber content, phenolic compound content, flavonoid content, and antioxidant activity by DPPH and ABTS methods were significantly different (P < 0.01). The antioxidant activity of Luead yam extract was strongly correlated with its phenolic and flavonoid contents. The results of this experiment show that Luead yam is a potential variety suitable for planting in the Northern region. For further research, the genetic variation of the native yam should be studied to maintain the genetic diversity that will help maintain the quality of the native yam.

Keywords: Growth, Flavonoids, Phenolic compounds, Antioxidant activity, local yam