Effect of repeated harvesting on the content of caffeic acid and seven species of caffeoylquinic acids in sweet potato leaves

Sasaki, Kazunori; Oki, Tomoyuki; Yu, Kai; Nishiba, Yoichi; Okuno, Sachiko

doi:10.1080/09168451.2015.1025032

Cited by 15 publications

(14 citation statements)

References 16 publications

(19 reference statements)

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“…A study on the effect of repeated harvests on caffeoylquinic acid in edible sweet potato leaves ( Ipomoea batatas (L.) Lam.) revealed a decrease in mono-caffeoylquinic acids in the second, third, and fourth harvest, compared to the first (Sasaki et al, 2015). In contrast, the second harvest of chamomile ( Chamomilla recutita (L.) Rauschert) flowers had a higher content of the flavonols apigenin and apigetrin compared to the first, third, and fourth harvests (Letchamo, 1996).…”

Section: Discussionmentioning

confidence: 98%

“…Investigations in to the effect of repeated harvest on flavonoid glycosides and hydroxycinnamic acid derivatives are scarce (Letchamo, 1996; Guldbrandsen et al, 2015; Sasaki et al, 2015). A study on the effect of repeated harvests on caffeoylquinic acid in edible sweet potato leaves ( Ipomoea batatas (L.) Lam.)…”

Section: Discussionmentioning

confidence: 99%

“…It is common practice in the production of certain baby leaf species to perform several harvests of the same plants, thereby harvesting the regrown material from already established plants in order to increase yields and obtain a sustainable production (Hall et al, 2015; Kristensen and Stavridou, 2017). However, the effects of this production method have only been investigated to a limited degree and no studies have been conducted on the effects of repeated harvests on flavonoid glycosides and hydroxycinnamic acid contents in rapeseed baby leaves, or in any other Brassica leafy green (Hall et al, 2015; Sasaki et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Flavonoid Glycosides and Hydroxycinnamic Acid Derivatives in Baby Leaf Rapeseed From White and Yellow Flowering Cultivars With Repeated Harvest in a 2-Years Field Study

Groenbaek

Tybirk²,

Neugart

et al. 2019

Front. Plant Sci.

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Recently, new annual and biennial cultivars of rapeseed with white flowers have been introduced to the baby leaf market. The white flower trait has been bred into modern cultivars of yellow flowering rapeseed. In baby leaf production, it is common practice to perform several cuts of the same plants, thereby harvesting regrown material. Seven white and yellow flowering annual and biennial rapeseed cultivars were harvested as baby leaves, baby leaf re-growths, and intact plants in order to investigate the content of flavonoid glycosides and hydroxycinnamic acid derivatives. The field experiment was conducted over two consecutive years to obtain seasonal differences. The yields and levels of flavonoid glycosides and hydroxycinnamic acids were higher in 2016 than 2017, due to higher temperatures and radiation. Within the growing stage, the effects of flower color, cultivar, and life cycle on flavonoid glycosides and hydroxycinnamic acids varied; however, in general, life cycle was the main influence that resulted in elevated levels of flavonoid glycosides and hydroxycinnamic acids in biennial cultivars, compared to annual cultivars. The effects of the growing stage differed between years, and were influenced by climatic conditions. In conclusion, the choice of life cycle (annual or biennial cultivars) and seasonal effects was of major influence, overruling the effect of developmental stage on the content of flavonoid glycosides and hydroxycinnamic acids.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Flavonoid Glycosides and Hydroxycinnamic Acid Derivatives in Baby Leaf Rapeseed From White and Yellow Flowering Cultivars With Repeated Harvest in a 2-Years Field Study

Groenbaek

Tybirk²,

Neugart

et al. 2019

Front. Plant Sci.

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“…Their results indicate that the total polyphenolic content in leaves ranged from 2640.2 to 4200.9 mg/100 g −1 DM, whereas the identified levels of phenolic acids in sweet potato leaves from their own cultivation depended on the cultivar and leaf harvest date and ranged from 13.113 mg/100 g −1 DM in Okinava leaves harvested at BBCH stage 14 to 148.2 mg/100 g −1 in White Triumph leaves harvested at the same growth stage. In turn, Sasaki et al [33] studied the phenolic acid content in leaves of 6 cultivars and 2 lines of sweet potato harvested every month from May to August and obtained the highest concentration of 3,5-di-CQA. Similarly, Truong et al [23] studied the leaves of 9 sweet potato cultivars and found the highest concentration of 3,5-di-CQA, which depended on the cultivar and leaf growth stage.…”

Section: The Polyphenolic Content In Sweet Potato Leaves Depending Onmentioning

confidence: 99%

The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

et al. 2020

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The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g−1 DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g−1 DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g−1 DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material.

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“…Coffee is the primary source of caffeic acid in the human diet [ 15 ]. Other edible plants that have been found to contain caffeic acid include sweet potatoes ( Ipomoea batatas L.) [ 16 ] and artichoke ( Cynara cardunculus L.) [ 17 ]. In addition, cinnamic acid can be generally obtained from cinnamon ( Cinnamomum cassia (L.) J.Presl), citrus fruits, grape ( Vitis vinifera L.), tea ( Camellia sinensis (L.) Kuntze), cocoa ( Theobroma cacao L.), spinach ( Spinacia oleracea L.), celery ( Apium graveolens L.), and brassicas vegetables [ 18 ].…”

Section: Dietary Sources Of Cinnamic Acid and Its Derivativesmentioning

confidence: 99%

Cinnamic Acid and Its Derivatives: Mechanisms for Prevention and Management of Diabetes and Its Complications

2017

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With recent insight into the development of dietary supplements and functional foods, search of effective phytochemical compounds and their mechanisms involved in prevention and management of diabetes and its complications are now being assessed. Cinnamic acid and its derivatives occur naturally in high levels of plant-based foods. Among various biological activities, cinnamic acid and its derivatives are associated with a beneficial influence on diabetes and its complications. The aim of the review is to summarize the potential mechanisms of these compounds for prevention and management of diabetes and its complications. Based on several in vitro studies and animal models, cinnamic acid and its derivatives act on different mechanism of actions, including stimulation of insulin secretion, improvement of pancreatic β-cell functionality, inhibition of hepatic gluconeogenesis, enhanced glucose uptake, increased insulin signaling pathway, delay of carbohydrate digestion and glucose absorption, and inhibition of protein glycation and insulin fibrillation. However, due to the limited intestinal absorption being a result of low bioavailability of cinnamic acid and its derivatives, current improvement efforts with entrapping into solid and liquid particles are highlighted. Further human clinical studies are needed to clarify the effects of cinnamic acid and its derivatives in diabetic patients.

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Effect of repeated harvesting on the content of caffeic acid and seven species of caffeoylquinic acids in sweet potato leaves

Cited by 15 publications

References 16 publications

Flavonoid Glycosides and Hydroxycinnamic Acid Derivatives in Baby Leaf Rapeseed From White and Yellow Flowering Cultivars With Repeated Harvest in a 2-Years Field Study

Flavonoid Glycosides and Hydroxycinnamic Acid Derivatives in Baby Leaf Rapeseed From White and Yellow Flowering Cultivars With Repeated Harvest in a 2-Years Field Study

The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

Cinnamic Acid and Its Derivatives: Mechanisms for Prevention and Management of Diabetes and Its Complications

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