Identification and quantification of phenolic compounds responsible for the antioxidant activity of sweet potatoes with different flesh colours using high performance thin layer chromatography (HPTLC)

Review on nutritional composition of orange‐fleshed sweet potato and its role in management of vitamin A deficiency

“…Highest concentration of the CA was reported to be 113.4–490 (µg/g db) by Grace et al () and Padda and Picha () in OFSP. Lebot, Michalet, and Legendre () reported CA concentration of 0–16,000 µg/g (fw) with mean of 610 (µg/g fw). Other authors reported CA concentration of 4.7–50 (µg/g db) (Grace et al, ; Padda & Picha, ), but they were not reported FA.…”

“…In case of fresh weight base, researchers reported 0-27,791 (AU) of total diCQA with mean of 11,020 (AU). The isomers of diCQA, 4,5-diCQA were reported to be 9.2-32.4 (µg/g db) (Padda & Picha, 2008), but Lebot et al (2016) reported (0-1030) mean of 310 (µg/g fw) (e.g., 3,4 diCQA). Other isomer 3,5-diCQA is reported in dry weight base to be from 56.3 to 300 (µg/g db) as reported by Grace et al (2014) and Padda and Picha (2008), whereas in wet base weight (0-430) with mean of 170 (µg/g fw), it was reported by Lebot et al (2016).…”

“…The isomers of diCQA, 4,5-diCQA were reported to be 9.2-32.4 (µg/g db) (Padda & Picha, 2008), but Lebot et al (2016) reported (0-1030) mean of 310 (µg/g fw) (e.g., 3,4 diCQA). Other isomer 3,5-diCQA is reported in dry weight base to be from 56.3 to 300 (µg/g db) as reported by Grace et al (2014) and Padda and Picha (2008), whereas in wet base weight (0-430) with mean of 170 (µg/g fw), it was reported by Lebot et al (2016). 3,4-diCQA was reported to be in the range of 1.9-20 (µg/g db) by Grace et al (2014) and Padda and Picha (2008) acids (Mohammad et al, 2016;Rumbaoa et al, 2009;Teow et al, 2007).…”

Genetic differentiation of Slovenian sweet potato varieties (Ipomoea batatas) and effect of different growing media on their agronomic and nutritional traits

“…Tubers of sweet potato are rich in dietary fibre, minerals, vitamins and antioxidants, such as phenolic compounds (Lebot et al, 2016;Tang et al, 2015;Teow et al, 2007). Besides acting as antioxidants, phenolic compounds and carotenoids also provide sweet potatoes with their distinctive flesh/skin colours (cream, deep yellow, orange, purple) (Ray et al, 2012).…”

“…The environment diversity and specific climatic conditions of this region could enable successful production of that crop in the future (Kunstelj et al, 2013(Kunstelj et al, , 2015. Three new Slovenian sweet potato varieties (Lučka, Janja, Martina) were registered in 2015 and are now added to national list of varieties (National list of Varieties, 2016).Tubers of sweet potato are rich in dietary fibre, minerals, vitamins and antioxidants, such as phenolic compounds (Lebot et al, 2016;Tang et al, 2015;Teow et al, 2007). Besides acting as antioxidants, phenolic compounds and carotenoids also provide sweet potatoes with their distinctive flesh/skin colours (cream, deep yellow, orange, purple) (Ray et al, 2012).…”