6,493
Views
43
CrossRef citations to date
0
Altmetric
Articles

Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols

, &
Pages 318-332 | Received 11 Nov 2015, Accepted 28 Feb 2016, Published online: 10 Sep 2016

References

  • FAOSTAT. Retrieved from http://faostat3.fao.org/browse/Q/QC/E 2015.
  • Islam, S. Sweet Potato (Ipomoea Batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition. Journal of Food Science 2006, 71(2), R13–R121.
  • Truong, V.D.; McFeeters, R.; Thompson, R.; Dean, L.; Shofran, B. Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweet Potato (Ipomeabatatas L.) Cultivars in the United States. Journal of Food Science 2007, 72(6), C343–C349.
  • Sun, H.N.; Mu, T.H.; Xi, L.S.; Zhang, M.; Chen, J.W. Sweet Potato ( Ipomoea Batatas L.) Leaves as Nutritional and Functional Foods. Food Chemistry 2014, 156, 380–389.
  • Karna, P.; Gundala, S.R.; Gupta, M.V.; Shamsi, S.A.; Pace, R.D.; Yates, C.; et al. Polyphenol-Rich Sweet Potato Greens Extract Inhibits Proliferation and Induces Apoptosis in Prostate Cancer Cells in Vitro and in Vivo. Carcinogenesis 2011, 32, 1872–1880.
  • Xu, W.; Liu, L.; Hu, B.; Sun, Y.; Ye, H.; Ma, D.; Zeng, X. TPC in the Leaves of 116 Sweet Potato (Ipomoea Batatas L.) Varieties and Pushu 53 Leaf Extracts. Journal of Food Composition and Analysis 2010, 23, 599–604.
  • Huang, X.; Tu, Z.; Xiao, H.; Li, Z.; Zhang, Q.; Wang, H.; Hu, Y.; Zhang, L. Dynamic High Pressure Microfluidization-Assisted Extraction and Antioxidant Activities of Sweet Potato (Ipomoea Batatas L.) Leaves Flavonoid. Food and Bioproducts Processing 2013, 91(1), 1–6.
  • Kurata, R.; Adachi, M.; Yamakawa, O.; Yoshimoto, M. Growth Suppression of Human Cancer Cells by Polyphenolics from Sweet Potato (Ipomoea Batatas L.) Leaves. Journal of Agricultural and Food Chemistry 2007, 55(1), 185–190.
  • Fang, Z.X.; Bhandari, B. Effect of Spray Drying and Storage on the Stability of Bayberry Polyphenols. Food Chemistry 2011, 129, 1139–1147.
  • Sun, L.; Guo, Y.; Fu, C.; Li, J.; Li, Z. Simultaneous Separation and Purification of Total Polyphenols, Chlorogenic Acid, and Phlorizin from Thinned Young Apples. Food Chemistry 2013, 136, 1022–1029.
  • Yoshimoto, M.; Yahara, S.; Okuno, S.; Islam, M.S.; Ishiguro, K.; Yamakawa, O. Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweet Potato (Ipomoea Batatas L.) Leaf. Bioscience Biotechnology Biochemistry 2002, 66, 2336–2341.
  • Sun, H.N.; Mu, T.H.; Xi, L.S.; Song, Z. Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Journal of Agricultural and Food Chemistry 2014, 62, 8982–8989.
  • Sanchez-Moreno, C.; Larrauri, J.A.; Saura-Calixto, F.A. A Procedure to Measure the Antiradical Efficiency of Polyphenols. Journal of the Science of Food and Agriculture 1998, 76, 270–276.
  • Aruoma, O.I.; Halliwell, B. Free Radicals and Food Additives. Taylor & Francis Press: London, UK 1991, 59–75.
  • Benzie, I.F.F.; Strain, J.J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of Antioxidant Power the FRAP Assay. Analytical Biochemistry 1996, 239, 70–76.
  • Cofrades, S.; Salcedo, L.; Delgado-Pando, G.; López-López, I.; Ruiz-Capillas, C.; Jiménez-Colmenero, F. Antioxidant Activity of Hydroxytyrosol in Frankfurters Enriched with N-3 Polyunsaturated Fatty Acids. Food Chemistry 2011, 129, 429–436.
  • Prior, R.L.; Hoang, H.; Gu, L.; Wu, X.; Bacchiocca, M.; Howard, L.; et al. Assays for Hydrophilic and Lipophilic Antioxidant Capacity (Oxygen Radical Absorbance Capacity [ORAC(FL)]) of Plasma and Other Biological and Food Samples. Journal of Agricultural and Food Chemistry 2003, 51(11), 3273–3279.
  • Majo, D.D.; Neve, L.L.; Guardia, M.L.; Casuccio, A.; Giammanco, M. The Influence of Two Different pH Levels on the Antioxidant Properties of Flavonols, Flavan-3-Ols, Phenolic Acids, and Aldehyde Compounds Analysed in Synthetic Wine and in a Phosphate Buffer. Journal of Food Composition and Analysis 2011, 24, 265–269.
  • Lee, S.C.; Jeong, S.M.; Kim, S.Y.; Park, H.R.; Nam, K.C.; Ahn, D.U. Effect of Far-Infrared Radiation and Heat Treatment on the Antioxidant Activity of Water Extracts from Peanut Hulls. Food Chemistry 2006, 94, 489–493.
  • Wang, S.Y.; Chen, C.T.; Wang, C.Y. The Influence of Light and Maturity on Fruit Quality and Flavonoid Content of Red Raspberries. Food Chemistry 2009, 112(3), 676–684.
  • Siddhuraju, P.; Becker, K. The Antioxidant and Free Radical Scavenging Activities of Processed Cowpea (Vignaunguiculata (L.) Walp.) Seed Extracts. Food Chemistry 2007, 101(1), 19.
  • Aruoma, O.I. Free Radicals, Oxidative Stress, and Antioxidants Inhuman Health and Disease. Journal of American Oil Chemists Society 1998, 75, 199–212.
  • Kappus, H. Lipid Peroxidation-Mechanism and Biological Relevance. In O.I. Aruoma & B. Halliwell (Eds.). Free Radicals and Food Additives. London: Taylor & Francis; 1991.
  • Hsu, B.; Coupar, I.M.; Ng, K. Antioxidant Activity of Hot Water Extract from the Fruit of The Doum Palm, Hyphaenethebaica. Food Chemistry 2006, 98, 317–328.
  • Islam, M.S.; Yoshimoto, M.; Yahara, S.; Okuno, S.; Ishiguro, K.; Yamawaka, O. Identification and Characterization of Foliar Polyphenolic Composition in Sweet Potato (Ipomoea Batatas L.) Genotypes. Journal of Agricultural and Food Chemistry 2002, 50(3), 3718–3722.
  • Joong-Keun, J.; Seung-Un, L.; Nobuyuki, K.; Carol, E.L.; Mendel, F. Distribution of Phenolic Compounds and Antioxidative Activities in Parts of Sweet Potato (Ipomoea Batata L.) Plants and in Home Processed Roots. Journal of Food Composition and Analysis 2011, 24(1), 29–37.
  • Wang, Z.; Michael, N.C. Profiling the Chlorogenic Acids of Sweet Potato (Ipomoea Batatas) from China. Food Chemistry 2008, 106(1), 147–152.
  • Iwai, K.; Kishimoto, N.; Kakino, Y.; Mochida, K.; Fujita, T. In Vitro Antioxidative Effects and Tyrosinase Inhibitory Activities of Seven Hydroxycinnamoyl Derivatives in Green Coffee Beans. Journal of Agricultural and Food Chemistry 2004, 52(15), 4893–4898.
  • Medina, I.; Gallardo, J.M.; González, M.J.; et al. Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle. Journal of Agricultural and Food Chemistry 2007, 55(10), 3889–3895.
  • Rice-Evans, C.A.; Miller, N.J.; Paganga, G. Structure-Antioxidant Activity Relationships of Flavonoids and Phenolic Acids. Free Radical Biology and Medicine 1996, 20(7), 933–956.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.