The Toxicity of Wild Yam as Tested on Brine Shrimp

Abstract

This study aims to evaluate the toxicity of crude extracts obtained from the tubers of wild yam, a root crop utilized as raw material in several native delicacies, through a biological assay. The procedure involved the exposure of the test animals, brine shrimps, to different concentrations prepared from wild yam extracts. The toxicity of the treatments was evaluated using mortality as the parameter. The mortality among the treated and control samples were recorded for 48 hours after treatment application. It was found that the extracts of the said plants promoted mortality and thus, toxicity on the test specimen.

Introduction

The Philippines produces a variety of root crops that serve as food. These crops not only serve as one of the primary energy sources but are used also as ingredients for animal feed supplement and accessory ingredients in several important food products such as bread.

One of the common root crops in the country is wild yam, which is commonly called nami or namo. Wild yam is a perennial twining vine with pale brown, knotty, woody rootstock or tubers that contains alkaloids. A lot of people utilize this as food prepared in different recipes. Since the said crop contains alkaloids that could be harmful to the body, there is a need to evaluate its toxicity so as to provide useful information that will guide the consumers.

Materials & Equipment

Selected References:

Further clarification of the procedures and results should be directed to the researchers and adviser.

Researchers:
Bianca Camille A. Abarrientos
Felix Alfredo C. Cabrillas
Elisa R. San Juan
Jeffrey R. Villaroya

Adviser:
Ms. Marie Christine W. Merca
Philippine Science High School
Bicol Region Campus