Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Abstract

The quest to determine and use polyphenolic compounds present in fruits and vegetables as natural antioxidants has recently attracted much attention due to their beneficial health effects. In this study, the total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), antioxidant activity (AA), and individual polyphenol components of Simon No. 1, Yuzi No. 7, Shangshu 19, and Pushu 32 sweet potato cultivars (edible parts: leaf, stalk, stem, skin, and flesh) were investigated. TPC, TFC, and TAC values ranged from 440 ± 0.17-12080 ± 0.58 CAE mg/100 g DW, 94 ± 0.08-4210 ± 0.74 QE mg/100 g DW, and 7 ± 0.01-1010 ± 0.54 CGE mg/100 g DW, respectively. Yuzi No. 7 sweet potato cultivar contained significantly higher amounts of TPC, TFC, TAC, and AA in all its edible parts, followed by Pushu 32, Simon No. 1, and Shangshu 19 in that order. Regardless of the sweet potato cultivar used, TPC, TFC, and TAC of sweet potato leaves were significantly higher than those of other edible parts. High-performance liquid chromatography revealed 19 individual phenolic compounds. In general, 3,5-di- O-caffeoylquinic acid, astragalin, and cyanidin were the predominant phenolic acid, flavonoid, and anthocyanin compounds, respectively. The correlation analysis suggested that higher AA could be attributed to higher polyphenol content. Based on our results, edible parts of Yuzi No. 7 sweet potato cultivar presented the highest amounts of polyphenol content and AA suggesting the possibility of utilizing this cultivar by farmers and the food industry as a functional food product.

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile

“…On the other hand, in sweet potato ( Ipomoea batata L . ), 3,5-O-dicaffeoylquinic acid, astragalin, and cyanidin have been reported as the most abundant phenolic compounds in leaves and flesh, respectively [ 27 ], whereas the concentrations of total anthocyanins are comparable to the reported for colored genotypes from Ecuadorian Andean region were concentrations between 2.74 and 172.53 ug g −1 FW had been reported [ 28 ]. Although that higher concentrations of the phenolic compound have been detected in potato flesh, it has been reported that approximately 50% of these molecules are located in the peel and adjacent sections, including hydroxycinnamic and hydroxybenzoic acids and also non-anthocyanin flavonoids as flavonols and flavan-3-ols, among others [ 29 , 30 ]…”

An Evaluation of Phenolic Compounds, Carotenoids, and Antioxidant Properties in Leaves of South African Cultivars, Peruvian 199062.1 and USA's Beauregard

“…Unlike spinach, cabbage, broccoli or kale, sweet potato leaves contain more polyphenols (4). Sweet potatoes high in polyphenol content are increasingly popular with healthconscious consumers (5). Sweet potato leaves, therefore, greatly contribute to the availability of food as well as bioactive compounds for consumers.…”

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

“…Parts of the sweet potato ( Ipomea batatas ), such as the roots, stems, and leaves, are a good source for various compounds: vitamins, essential amino acids, natural antioxidants. However, the amount of bioactive compounds is dependent on their cultivar color and environmental and processing conditions [ 19 ]. Huang et al [ 20 ] found that the phytochemicals present in sweet potatoes have a significant effect on antioxidant and anticancer activities.…”