A review of therapeutic potentials of sweet potato: Pharmacological activities and influence of the cultivar

Ayeleso, Taiwo Betty; Ramachela, Khosi; Mukwevho, Emmanuel

doi:10.4314/tjpr.v15i12.31

Cited by 65 publications

(67 citation statements)

References 46 publications

(36 reference statements)

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“…I. batatas L., also known as sweet potato with different varieties, is a valuable medicinal plant for the anticancer, antidiabetic, and anti-inflammatory activities in its extract (36,37). In this study, mouse blood biochemistry indicated increased ALT, TG, and TNF-α levels resulting from increased free radical production caused by STZ in diabetic mice; however, these levels were significantly lower in mice who received the WSP-T or WSP-L intervention for 8 weeks.…”

Section: Discussionmentioning

confidence: 99%

White sweet potato ameliorates hyperglycemia and regenerates pancreatic islets in diabetic mice

Shih

Chen

Varga

et al. 2020

Food & Nutrition Research

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Section: Discussionmentioning

confidence: 99%

White sweet potato ameliorates hyperglycemia and regenerates pancreatic islets in diabetic mice

Shih

Chen

Varga

et al. 2020

Food & Nutrition Research

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“…The bioactive compounds in sweet potato roots, such as phenolics (e.g., chlorogenic, caffeic, and dicaffeoylquinic acids), carotenoids, polysaccharides, and peptides, have generated interest in the field of human nutrition and have renewed the interest of researchers in the agro‐food sector . These compounds are directly responsible for a variety of potential health‐promoting effects exerted by sweet potato roots, including antioxidant, immunomodulatory, anticancer / antitumor, antimicrobial, antiulcer, antidiabetic, antiobesity, and hepatoprotective activities …”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Kim

Lee

et al. 2019

J Sci Food Agric

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BACKGROUND The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potato cultivars after heat treatment with distilled water or prethanol A. RESULTS The highest total polyphenol content (134.67 mg gallic acid equivalents/g extract residue) and flavonoid content (65.43 mg catechin equivalents/g extract residue) was observed in the ‘Jami’ (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid content was generally observed in the purple sweet potato cultivars. Salicylic acid was the major phenolic acid, followed by protocatechuic acid or chlorogenic acid in almost all untreated sweet potato cultivars. The salicylic acid, vanillic acid, gallic acid, and caffeic acid content of the sweet potatoes increased after the heat treatment, whereas the protocatechuic acid and chlorogenic acid content decreased. The highest 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azinobis(3‐ethyl benzothiazoline)‐6‐sulfonic acid (ABTS) radical scavenging activity levels were observed in the JM cultivar subjected to heat treatment with prethanol A (48.15 and 80.00 mg TE/g extract residue, respectively). CONCLUSION These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry

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“…Sweet potato has gained significant prominence in the past decade owing to its high nutritional value, especially vitamin C, dietary fiber, irons, minerals, provitamin A, carotenoid, bioactive β‐carotene, and phenolic compounds (Lee & Lee, ; Nabubuya, Namutebi, Byaruhanga, Narvhus, & Wicklund, ). Sweet potato is also seen as an important functional and staple food for human consumption due to its high antioxidant, anthocyanin, phytochemicals, immunomodulatory, anticancer, and antimicrobial potentials which are beneficial to human health (Ayeleso, Ramachela, & Mukwevho, ; Tang, Cai, & Xu, ). However, sweet potato is a highly perishable commodity and is difficult to preserve for long periods of time.…”

Section: Introductionmentioning

confidence: 99%

“…Sweet potato is also seen as an important functional and staple food for human consumption due to its high antioxidant, anthocyanin, phytochemicals, immunomodulatory, anticancer, and antimicrobial potentials which are beneficial to human health (Ayeleso, Ramachela, & Mukwevho, 2017;Tang, Cai, & Xu, 2015). However, sweet potato is a highly perishable commodity and is difficult to preserve for long periods of time.…”

mentioning

confidence: 99%

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

Onwude

Hashim

Abdan

et al. 2018

J Food Process Engineering

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This study investigated the drying kinetics, specific energy consumption (SEC), color, and microstructural changes of sweet potato (Ipomoea batatas L.) based on experimental set‐up of convective hot‐air drying (CHAD), infrared drying (IRD), and combined infrared and convective‐hot‐air drying (IR‐CHAD). The experiments were carried out at three air temperatures (50, 60 and 70 °C) and two IR intensities (1,100 and 1,400 W/m2) for sweet potato slices of 4 and 6 mm, respectively. The experimental results showed that the drying kinetics and mass transfer characteristic were significantly affected by drying air temperature, IR intensity, and thickness of the product. Combined IR‐CHAD provided a higher drying rate with the shortest drying time when compared with CHAD and IRD. The IRD resulted in the lowest SEC values. The combined IR‐CHAD resulted in 69.34–85.59% reduction in the SEC of CHAD. For combined IR‐CHAD, an increase in the IR intensity at each temperature and slice thickness caused a decrease in the total SEC value. Dried sweet potato slices using CHAD and IR1‐CHAD at intensity of 1,100 W/m2 showed the best color attributes. Combined IR‐CHAD proved to be a very efficient drying method for the drying sweet potato and can be used for both industrial and commercial purposes. Practical applications The rising concern regarding a more efficient drying method has rapidly increased the demand for novel drying techniques that can be used to produce premium dried sweet potato. However, most of these novel drying methods have not been thoroughly investigated and technical comparison with the common conventional methods have not been widely reported. In this respect, this study has shown that the novel combined IR‐CHAD is a very promising drying method for the industrial drying of sweet potato. This drying method could reduce the over drying time by 63–74% and SEC by 85% when compared with drying using conventional CHAD method. The combined IR‐CHAD at a lower IR intensity of 1,100 W/m2 could also provide dried sweet potato of better quality. The will amount to a reduction of the overall production cost which adversely could affect the prices of the final quality products.

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A review of therapeutic potentials of sweet potato: Pharmacological activities and influence of the cultivar

Abstract: Sweet potato (Ipomoea batatas) is a global food crop, now being recognized as a functional food due to

Cited by 65 publications

References 46 publications

White sweet potato ameliorates hyperglycemia and regenerates pancreatic islets in diabetic mice

White sweet potato ameliorates hyperglycemia and regenerates pancreatic islets in diabetic mice

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): Kinetics, energy consumption, color, and microstructure

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