Suioh, a New Sweetpotato Cultivar for Utilization in Vegetable Greens

Ishiguro, Koji; Toyama, Jun; Islam, Md. Shahidul; Yoshimoto, Makoto; Kumagai, Toru; Yu, Kai; Nakazawa, Y.; Yamakawa, Osamu

doi:10.17660/actahortic.2004.637.42

Cited by 38 publications

(30 citation statements)

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“…This observation corroborates the report that sweet potato is an excellent source of anti-oxidative polyphenolics, among them anthocyanins and phenolic acids; but that oxalic acid poses a problem when using sweet potato as food [20]. The food content of oxalate, along with other anti-nutrients are usually eliminated or drastically reduced during processing.…”

Section: Phytochemical Raw Sorghum Raw Potato Germinated Sorghumsupporting

confidence: 89%

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Igwe

Ibegbulem

Nwaogu

et al. 2016

IJPPE

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Abstract. The effect of processing (germination and fermentation) on the chemical composition (proximate, mineral and phytochemical contents) of a Nigerian traditional beverage, kunu-zaki made from sorghum (Sorghum bicolor) grains with the addition of sweet potato (Ipomonea batatas) paste were studied. The bioavailability of Zn and Fe in the beverage were also assessed using phytate, Zn, Ca and Fe molar ratios. Processing of sorghum into kunu-zaki significantly (p<0.05) increased its ash (26.32 %), Na (21.28 %), Ca (20.59 %), Fe (21.62 %), Zn (13.43 %), flavonoids (11.11 %) and alkaloids (30.00 %) contents, but decreased its protein (-43.75 %), fiber (-28.57 %), phenols (-43.80 %), saponin (-62.6 7%), tannin (-43.80 %), oxalate (-33.33 %) and phytate (-60.27 %) contents. Addition of sweet potato paste to kunu-zaki apparently aided in enhancing its chemical composition. The combination of germination and fermentation as processing techniques were better than germination alone in significantly (p<0.05) improving the bioavailability of Fe and Zn, and reducing the anti-nutrient content of kunu-zaki, in comparison with both raw and germinated sorghum grains. In conclusion, the kunu-zaki had low contents of protein and fiber, adequate arrays of other functional nutrients and potentially high bioavailability of Fe and Zn.

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Section: Phytochemical Raw Sorghum Raw Potato Germinated Sorghumsupporting

confidence: 89%

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Igwe

Ibegbulem

Nwaogu

et al. 2016

IJPPE

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“…During our search for useful compounds or physiological functionalities in sweetpotato tops, we identified six polyphenols ( Fig. 1), namely, caffeic acid (CA), chlorogenic acid (5-O-caffeoylquinic acid, ChA), 3,4-di-O-caffeoylquinic acid (3,4-diCQA), 3,5-di-Ocaffeoylquinic acid (3,5-diCQA), 4,5-di-O-caffeoylquinic acid (4,, and 3,4,5-tri-O-caffeoylquinic acid (3,4,, in the leaves of certain sweetpotato genotypes 5 . Furthermore, we confirmed the antimutagenicity of ChA and the three diCQAs 21 .…”

Section: Introductionmentioning

confidence: 99%

“…To the best of our knowledge, sweetpotato roots are known to contain 3,4-, 3,5-and 4,5-diCQAs 16 , while 3,4,5-triCQA is present in its tops but not in the roots. Sweetpotato tops can be harvested six times a year 3,12 . Therefore, sweetpotato tops are excellent sources of useful caffeic acid derivatives.…”

Section: Introductionmentioning

confidence: 99%

“…A new sweetpotato cultivar 'Suioh' was developed for use as an edible green by KONARC 3 . It was reported that the tops of 'Suioh' contained the six derivatives CA, ChA, 3,4-diCQA, 3,5-diCQA, 4,5-diCQA, and 3,4,5-tri-CQA 4 , and 3,4,5-triCQA, 3,5-diCQA and 4,5-diCQA from propolis were reported to have antihypertensive effects in spontaneously hypertensive rats 8 .…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Six Caffeic Acid Derivatives in Sweetpotato Leaves by High-Performance Liquid Chromatography using a Short Column

Okuno

Ishiguro

Yoshinaga³

et al. 2010

JARQ

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In 2002, we reported that sweetpotato leaves contained six caffeic acid derivatives, namely, caffeic (4,, and 3,4,5-tri-O-caffeoylquinic (3,4,5-triCQA) acids, which are known to have many physiological functions. A new sweetpotato cultivar 'Suioh' was developed for use of its tops as an edible green by KONARC. It is important to analyze the caffeic acid derivatives efficiently with high-performance liquid chromatography (HPLC) in order to continue developing or selecting new cultivars with higher contents of these compounds in their tops. For this purpose, a short column (4.6 i.d. × 75 mm) packed with small ODS particles (3 µm) was used without replacing the conventional HPLC apparatus and the time for one analysis per sample was decreased to 26 min, from 90 min, which was the analysis time reported in 2002. With the new HPLC conditions, we could quantify the six caffeic acid derivatives in lyophilized leaf samples from 529 sweetpotato cultivars, which compose approximately one-third of the cultivars maintained at KONARC.

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“…12) About a decade ago, NARO/KARC developed "Suioh", a sweet potato cultivar, whose leaves are also edible. 13) "Suioh" is cultivated in the Kyushu, Tohoku, Kanto, and Chugoku regions of Japan and is used for making flour, paste, vegetable juice, and tea. "Suioh" leaves contain caffeic acid (CA) and five species of CQAs, namely, chlorogenic acid (5-CQA); 3,4-dicaffeoylquinic acid (3,4-diCQA); 3,5-dicaffeoylquinic acid (3,5-diCQA); 4,5-dicaffeoylquinic acid (4,5-diCQA); and 3,4,5-tricaffeoylquinic acid (3,4,5-triCQA).…”

mentioning

confidence: 99%

Single-laboratory validation for the determination of caffeic acid and seven caffeoylquinic acids in sweet potato leaves

Sasaki

Oki

Kobayashi

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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A single-laboratory validation study was conducted on an HPLC method for the detection and quantification of caffeic acid (CA) and seven species of caffeoylquinic acids (CQAs) in lyophilized sweet potato leaves. The procedure for extraction of the analytes from the matrix and the HPLC conditions for the efficient separation of CA and CQAs were optimized. In the proposed method, a relative response factor to one of the CQAs (5-CQA) was used to quantify the others. The method performed well in terms of precision when carried out on five different days and demonstrated Horwitz ratio (HorRat) scores ranging from 0.5 to 1.0 for all analytes, which were well within the limits of performance acceptability. Accuracy testing at three levels showed an overall recovery of 94% when duplicated on five different days. Moreover, a stability study revealed that all analytes in both standard solution and sample extract were stable for 28 days.

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Suioh, a New Sweetpotato Cultivar for Utilization in Vegetable Greens

Cited by 38 publications

References 0 publications

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Chemical Composition and Bioavailability of Zinc and Iron in Kunu-Zaki, a Nigerian Traditional Beverage

Analysis of Six Caffeic Acid Derivatives in Sweetpotato Leaves by High-Performance Liquid Chromatography using a Short Column

Single-laboratory validation for the determination of caffeic acid and seven caffeoylquinic acids in sweet potato leaves

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