Antimutagenicity of Korean Sweet Potato (Ipomoea batatas L.) Cultivars

Park, Jeong-Seob; Bae, Jae-O; Choi, Gyu-Hwan; Chung, Bong-Woo; Choi, Dong-Seong

doi:10.3746/jkfn.2011.40.1.037

Cited by 18 publications

(7 citation statements)

References 13 publications

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“…This finding was because colored sweet potatoes contain more phenolic compounds than common sweet potatoes. In particular, in purple sweet potatoes (Sinjami), the total phenol content is higher than that in common and orange sweet potatoes owing to the large amount of anthocyanin pigments [ 24 , 25 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

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In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.

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Section: Resultsmentioning

confidence: 99%

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Lee

Jung

et al. 2023

Foods

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“…고구마는 건조 고형물 중 75% 이상이 탄수화물로 식량자원으 로 효용가치가 매우 높으며 (17), 바이오에탄올 (18), 소주 (7), 간장, 된장, 의약품, 화학약품 등의 원료로 사용되기도 한다 (19) SP1: conventional culture, SP2: sweet potato culture after hairy vetch culture, SP3: sweet potato culture after barley cultivation, SP4: sweet potato culture after mix-seeding hairy vetch and barley, SP5: sweet potato culture after mix-seeding hairy vetch and rye, SP6: not fertilizer.…”

Section: 서 론unclassified

Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods

Woo¹,

Ko²,

Kim³

et al. 2013

Korean Journal of Food Science and Technology

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Effects of cultivation methods on quality characteristics, pasting characteristics, chemical components, and antioxidant activities of sweet potatoes (Ipomoea batatas (L.) Lam) were determined. The Brix degree, hunter color value, pasting characteristics, moisture, protein, and mineral contents of the sweet potatoes showed significant differences from cultivation methods. The total polyphenol and flavonoid contents of the methanolic extracts of the sweet potato's pericarp were higher than sweet potato's sarcocarp. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 776.38 and 715.20 mg TE/100 g sample. The 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activity of the sweet potato's pericarp on the conventional culture and successful cropped hairy vetch culture was 708.03 and 708.58 mg TE/100 g sample. Generally, there was a difference in antioxidant compound content and radical scavenging activity on the methanolic extract of sweet potato with cultivation methods.

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“…In vitro and in vivo studies have shown that purple sweet potato anthocyanins have antioxidant, anticancer, and antimutagenicity activities [ 14 , 15 , 16 ]. In addition to anthocyanin, purple sweet potato also contains chlorogenic, dicaffeoylquinic, caffeic, and ferulic acids [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Composition and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas (L.) Lam.): Varietal Comparisons and Physical Distribution

Kim

Lee

2021

Antioxidants

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The outer layer of purple sweet potato is removed during processing; however, this layer serves as a potential source of phenolics, especially anthocyanins. Herein, the phenolic composition and antioxidant activity were determined for the inner and outer layers of five purple sweet potato cultivars (‘Sinjami’, ‘Jami’, ‘Danjami’, ‘Yeonjami’, and ‘Borami’) harvested in Korea. Anthocyanins were identified using ultra-high-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometer (UHPLC-(ESI)-qTOF-MS) and ultra-high-performance liquid chromatography-linear ion trap mass spectrometer (UHPLC-Ion trap-MS), and their composition was quantified using HPLC-coupled with diode array detector (DAD). Non-anthocyanin phenolic compounds (phenolic acids and flavonols) were quantified using UHPLC-(ESI)-triple quadrupole (QqQ). A total of 20 anthocyanins, including non-acylated or acylated peonidin, cyanidin, and pelargonidin glycosides, were identified. Peonidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the major anthocyanin, with the highest level in the ‘Sinjami’ cultivar (outer; 12,366 mg/kg DW, inner; 14,832 mg/kg DW). Additionally, 12 phenolic acids and 6 flavonols (quercetin derivatives) were identified, with the outer layers of all cultivars displaying higher total levels than the inner layers. ‘Sinjami’ and ‘Jami’ had higher phenolic acid and quercetin derivative content and antioxidant activities than the other three cultivars (p < 0.05). Thus, the outer layers of ‘Sinjami’ and ‘Jami’ cultivars could be potential sources of anthocyanins and other phenolics.

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Antimutagenicity of Korean Sweet Potato (Ipomoea batatas L.) Cultivars

Cited by 18 publications

References 13 publications

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods

Phenolic Composition and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas (L.) Lam.): Varietal Comparisons and Physical Distribution

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