Antioxidative activity of water extract of sweet potato leaves in Taiwan

Liao, Wen; Lai, Yi; Yuan, Ming-Chen; Hsu, Yu‐Wen; Chan, Chin-Feng

doi:10.1016/j.foodchem.2011.01.131

Cited by 40 publications

(28 citation statements)

References 21 publications

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“…The AOA of SPL was comparable with that of BHT at higher concentrations (200, 250 and 300 µL), but this similarity was not found to be significant ( P < 0.05). Reports are available on the potent antioxidative effects (reducing power and scavenging effects of superoxide radicals) of water extracts of sweet potato leaves, which is correlated with their total phenolic contents (Liao et al . 2011).…”

Section: Resultsmentioning

confidence: 99%

ANTIOXIDANT POTENCY, pH AND HEAT STABILITY OF SELECTED PLANT EXTRACTS

Roy

Urooj

2012

Journal of Food Biochemistry

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The potential of methanolic extracts of six green leafy vegetables, viz. Punica granatum, Ipomoea batatas L., Beta vulgaris, Daucus carota, Amaranthus paniculatus and Peucedanum graveolens, as a natural antioxidant was assessed. Two experimental models, namely 1,1‐diphenyl‐2‐picrylhydrazyl radical‐scavenging activity and iron (III) reducing capacity, were used to evaluate the antioxidant activity (AOA) of green leafy vegetables. The stability of extracts to pH (4, 7 and 9) and temperature (100C) was investigated. All the extracts showed varying degrees of antioxidant efficacy in a dose‐dependent manner. P. granatum had high glutathione and polyphenols, and D. carota had higher ascorbic acid and β‐carotene. The AOA of D. carota leaves, A. paniculatus and P. graveolens almost remained the same at pH 7 and 9. The extracts of D. carota leaves, A. paniculatus and P. graveolens showed increasing AOA after heat treatment. P. granatum was more heat stable than other extracts. PRACTICAL APPLICATIONS Recently, natural plants have received more attention as sources of biologically active substances, including antioxidants, antimutagens and anticarcinogens. Scientific information on the antioxidant properties of various plants that are less widely used in culinary and medicine is scarce. Therefore, six green leafy vegetables (Punica granatum, Ipomoea batatas L., Beta vulgaris, Daucus carota, Amaranthus paniculatus and Peucedanum graveolens) were selected for their antioxidant properties, antioxidant compounds and stability to pH and temperature. P. granatum L. (polyphenol‐rich) can be used in food industries, especially in food systems with varied pH. The extracts proved to be better radical scavengers rather than electron donors (reducing power), which depicts the mechanism through which they act as antioxidants. P. graveolens, A. paniculatus, D. carota and P. granatum, due to their heat stability, can be considered as antioxidants in formulations requiring heat treatment.

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Section: Resultsmentioning

confidence: 99%

ANTIOXIDANT POTENCY, pH AND HEAT STABILITY OF SELECTED PLANT EXTRACTS

Roy

Urooj

2012

Journal of Food Biochemistry

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“…The total flavonoids content was determined using the AlCl 3 method slightly modified [37], and the TFC values were expressed as rutin equivalents (mg RE/g).…”

Section: Determination Of Total Flavonoids Content (Tfc) Of Chuju Andmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Flavonoids from the Flowers of Chuju, a Medical Cultivar of Chrysanthemum Morifolim Ramat

et al. 2018

J. Mex. Chem. Soc.

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Chuju, the flower of Chrysanthemum morifolim cv. Chuju, is a traditional medicine-food material used in China. Bioassay-guided chemical investigation on Chuju led the isolation of 16 flavonoids (1-16) characterized as quercetin (1), isorhamnetin 3-O-β-D-glucoside (2), eriodictyol (3), pyracanthoside (4), apigenin (5), apigetrin (6), acacetin (7), acacipetalin (8), luteolin (9), diosmetin (10), spinacetin (11), axillarin (12), bonanzin (13), cirsiliol (14), chrysosplenol D (15) and artemetin (16). Among them, compounds (11-16) were first reported from the Chrysanthemum species. Chuju flavonoids displayed strong antioxidant in DPPH (1, 1-diphenyl-2- picrylhydrazyl) radical scavenging assay, and high anti-inflammatory activity by inhibiting NO production in LPS-induced RAW 264.7 cells. These findings suggests that Chuju is an ideal source of natural flavonoids with significant antioxidant and anti-inflammatory effects, and is worthy of further development as health-promoting food or supplement.

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“…However, extracts of green rice‐grass and wheat‐grass have been compared, there being higher levels of phenolic acids in rice‐grass, and higher levels of ascorbic acid and chlorophyll in wheat‐grass . In sweet potato, water extracts of leaves had high levels of flavonoids and antioxidant capacity . So far, there is no information on the extraction and utilization of anthocyanin from extracts of purple rice shoots.…”

Section: Discussionmentioning

confidence: 99%

“…8 In sweet potato, water extracts of leaves had high levels of flavonoids and antioxidant capacity. 32,33 So far, there is no information on the extraction and utilization of anthocyanin from extracts of purple rice shoots. Before purple rice shoots can be recommended for use commercially, procedures for the efficient extraction and purification of anthocyanin need to be optimized.…”

Section: Discussionmentioning

confidence: 99%

Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes

et al. 2018

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Applying N fertilizer could be a promising way to improve the antioxidative properties in vegetative parts for use in rice-grass juice, cosmetics and other products, especially the young leaves, which contained high values of anthocyanin as well as antioxidant capacity. However, further field studies should be undertaken to optimize N utilization for anthocyanin and antioxidant capacity in purple rice genotypes. © 2018 Society of Chemical Industry.

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Antioxidative activity of water extract of sweet potato leaves in Taiwan

Cited by 40 publications

References 21 publications

ANTIOXIDANT POTENCY, pH AND HEAT STABILITY OF SELECTED PLANT EXTRACTS

ANTIOXIDANT POTENCY, pH AND HEAT STABILITY OF SELECTED PLANT EXTRACTS

Antioxidant and Anti-Inflammatory Flavonoids from the Flowers of Chuju, a Medical Cultivar of Chrysanthemum Morifolim Ramat

Applying nitrogen fertilizer increased anthocyanin in vegetative shoots but not in grain of purple rice genotypes

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