Comparative evaluation of peeled and unpeeled white and red cocoa yam varieties by mineral and vitamin profiles

Journal of trace elements and minerals Pub Date : 2025-09-12 DOI:10.1016/j.jtemin.2025.100262

Elijah O. Odesanmi , Deborah O. Jesusanmi , Olorunfemi R. Molehin , Modupe A Ogundare , Omotade I. Oloyede , Yemisi Alli Smith , Bukola T. Aluko , Olajumoke O. Ojo , Olorunfemi Ojo , Seun Akomolafe

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Abstract

Background

Cocoa yam (Xanthosoma sagittifolium) is a starchy root vegetable that is widely consumed in tropical regions. As an underutilized crop, its potential as a functional food remains largely unexplored.

Objectives

The aim of this current study was to compare peeled and unpeeled white and red cocoa yam varieties, specifically by their emergent mineral and vitamin profiles

Methods

The research employed an Atomic Absorption Spectrophotometer (AAS) to detect minerals like iron (Fe), magnesium (Mg), lead (Pb), manganese (Mn), sodium (Na), and potassium (K), likewise HPLC-UV to detect vitamins like vitamin E,C,A and vitamin K present in peeled and unpeeled white and red cocoa yam.

Results

The mineral analysis revealed that the unpeeled red cocoa yam (URCY) and unpeeled white cocoa yam (UWCY) consistently displayed significantly higher levels of macrominerals, such as calcium (123.238±0.02 mg 100 g in UWCY and 115.793±0.56 mg 100 g in URCY), magnesium, sodium, and potassium, compared to the peeled counterparts (PWCY and PRCY). The unpeeled varieties also exhibited greater concentrations of trace minerals, including iron (17.987±0.02 mg 100g⁻¹ in URCY and 63.320±0.03 mg 100 g in UWCY), copper, zinc, and manganese. Interestingly, all varieties had negligible levels of lead, indicating minimal contamination. The vitamin composition analysis further highlighted the importance of the peel. The unpeeled URCY variety demonstrated the highest levels of fat-soluble vitamins, such as vitamin A (3.947±0.04 μg 100g⁻¹ URCY and 4.315±0.01 μg 100 g in UWCY), vitamin E, and vitamin K. For water-soluble vitamins, URCY also had the greatest amounts of vitamin C (8.652±0.02 mg 100g⁻¹) and vitamin B6.

Conclusion

These findings suggest that the peel of the cocoa yam is a rich source of various essential minerals and vitamins, which are known to confer numerous health benefits. Consuming cocoa yam with the peel intact can provide greater nutritional and functional food benefits to consumers compared to peeled varieties.

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去皮和未去皮的白色和红色可可山药品种的矿物质和维生素谱的比较评价

可可山药是一种淀粉类根茎蔬菜，在热带地区广泛食用。作为一种未充分利用的作物，其作为功能性食品的潜力在很大程度上仍未得到开发。本研究的目的是比较去皮和未去皮的白色和红色可可山药品种，特别是它们的矿物质和维生素特征。方法研究采用原子吸收分光光度计（AAS）检测铁（Fe）、镁（Mg）、铅（Pb）、锰（Mn）、钠（Na）和钾(K)等矿物质，同样采用HPLC-UV检测去皮和未去皮的白色和红色可可山药中存在的维生素E、C、A和维生素K。结果未去皮的红可可山药（URCY）和未去皮的白可可山药（UWCY）的钙（UWCY为123.238±0.02 mg 100 g， UWCY为115.793±0.56 mg 100 g）、镁、钠和钾的含量均显著高于去皮的PWCY和PRCY。未去皮品种的微量矿物质含量也更高，包括铁（URCY为17.987±0.02 mg 100g - 1， UWCY为63.320±0.03 mg 100g）、铜、锌和锰。有趣的是，所有品种的铅含量都可以忽略不计，表明污染很小。维生素成分分析进一步强调了果皮的重要性。未去皮URCY品种的脂溶性维生素含量最高，如维生素A （URCY为3.947±0.04 μg 100g−1，UWCY为4.315±0.01 μg 100g）、维生素E和维生素k。水溶性维生素方面，URCY的维生素C（8.652±0.02 mg 100g−1）和维生素B6的含量最高。这些发现表明，可可山药的果皮是各种必需矿物质和维生素的丰富来源，已知这些矿物质和维生素对健康有许多好处。与去皮的品种相比，食用果皮完整的可可山药可以为消费者提供更多的营养和功能性食品益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of trace elements and minerals Medicine and Dentistry (General), Analytical Chemistry, Environmental Science (General), Toxicology, Biochemistry, Genetics and Molecular Biology (General), Nutrition, Veterinary Science and Veterinary Medicine (General)

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审稿时长

65 days