Rosas, Alexandra L.G.Gonçalves, Glória C.P.Silveira, Tayse F. F. daBarros, LillianRamires, TassianaSousa, Rafael C. deSilva, Wladimir Padilha daMeinhart, Adriana Dillenburg2024-07-312024-07-312024Rosas, Alexandra Lizandra Gomes; Gonçalves, Glória Caroline Paz; Silveira, Tayse Ferreira; Barros, Lillian; Ramires, Tassiana; Sousa, Rafael Carneiro de; Silva, Wladimir Padilha da; Meinhart, Adriana Dillenburg (2024). Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity. Food Analytical Methods. ISSN 1936-9751. 17:8, p. 1254-12661936-9751http://hdl.handle.net/10198/30133Purple yam (Dioscorea trifida) has high agricultural productivity in the Amazon region but has not been much investigated. Multivariate strategies were employed to optimize the method to obtain a food extract rich in functional compounds. The optimal conditions showed that the combination of 0.2 g of dried purple yam with 15 mL of citric acid (1%) under agitation in a water bath at 36 °C for 4 min yields an extract with a high content of peonidin-3-O-glucoside-5-O-glucoside, peonidin-3-O-feruloylglycosideum-5-O-glycosideum, peonidin-3-Op-coumaroylglycosideum-5-O-glycoside, quinic acid, apigenin 8-C-xyloside-6-C-glycoside (vicenin 3), quinic acid, apigenin 6-C-xyloside-8-C-glycoside (vicenin 1), and isorhamnetin-O-dihexoside. Our extract also presented 56.91 ± 0.76 mg 100 g−1 of total anthocyanins, 417.05 ± 11.37 mg 100 g−1 total carotenoids, and 493.09 ± 6.38 mg GAE 100 g−1 of total phenolic compounds. In a Galleria mellonella, in vivo model consumption safety was for up to 150 g by 70 kg of body weight. In addition, it inhibited the growth of Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The simple, fast, and ecofriendly extraction conditions, combined with the biological effects of our extract, gives us a great potential for its application in food or packaging technologies.engBioactive compoundsGreen solventMultivariate designSimple extraction methodTuberous rootsjournal article10.1007/s12161-024-02644-3