Evaluation of Flavonoids and Phenols Present in the First Layer of Yellow and White Yam

Student: Dennis Achumi Joseph (Project, 2025)
Department of Industrial Chemistry
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

Yams (Dioscorea spp.) are staple crops in many tropical regions, providing essential nutrients and bioactive compounds to humans and animals. The total flavonoid and total phenol present in white and yellow first layer of yams were evaluated using standard analytical procedures. The results of the analysis showed that yellow yam contained 3.641 mg/100g of flavonoids, while white yam showed 2.813 mg/100g. Also, yellow yam showed significantly higher levels of phenol content at 2.2825 mg/100g, compared to white yam's 1.2685 mg/100g. Thus, showing that the samples are rich in phytochemicals.

Keywords
Phytochemicals Flavanoids Phenols white yam yellow yam Antioxidant Anti-inflammatory Cancer prevention Cardiovascular health Anti-microbial
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