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

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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Characterization of Anthocyanins in Sweet Potato Leaves Grown in Various Stages and Conditions

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i430119 ◽

2019 ◽

pp. 253-262

Author(s):

Xiaoyu Su ◽

Zhenbao Jia ◽

Fei Tao ◽

Jiamin Shen ◽

Jingwen Xu ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Anthocyanin Biosynthesis ◽

Total Phenolic ◽

Growth Stages ◽

Anthocyanin Content ◽

Potential Health ◽

Significant Difference ◽

Young Leaves ◽

Sweet Potato Leaves

Phytochemical-enriched edible greens, sweet potato leaves (Ipomoea batatas L.), have become popular due to potential health benefits. However, the phytochemical contents in sweet potato leaves and their subsequent change over harvest stages and growth condition are mostly unknown. In this study, the anthocyanin profile and content in leaves of four sweet potato cultivars, i.e., white-skinned and white-fleshed Bonita, red-skinned and orange-fleshed Beauregard, red-skinned and white-fleshed Murasaki and purple-skinned and purple-fleshed P40, were evaluated. Fourteen anthocyanins were isolated and identified by HPLC-MSI/MS. The most abundant was cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, which comprised up to 20% of the total anthocyanins. Of the young leaves (1st and 2nd slip cuttings), Bonita contained the highest anthocyanin content followed by P40. Of the mature leaves (vine stage), Beauregard had the greatest anthocyanin (592.5 ± 86.4 mg/kg DW) and total phenolic (52.2 ± 3 mg GAE/g DW). It should be noted that the lowest anthocyanin and total phenolic content of shoots were found in P40, while tubers of P40 contain the highest content of each. Furthermore, the increase in leaf anthocyanin content over the growth stages that was observed in three of the cultivars but not in P40. No significant difference of anthocyanin content was found in Beauregard leaves grown in the high tunnels when compared with that in the open field. This study demonstrated for the first time that anthocyanin levels were significantly changed in response to various growth stages but not high tunnel condition, indicating that the effect of anthocyanin biosynthesis in sweet potato leaves is highly variable and genotype specific.

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PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p08 ◽

2020 ◽

Vol 9 (4) ◽

pp. 438

Author(s):

Ade Maria Kristin Gultom ◽

Ni Made Yusa ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Leaf Extract ◽

Potato Leaf ◽

Measured Variable ◽

Obvious Effect ◽

Randomized Design ◽

High Antioxidant Activity ◽

Sweet Potato Leaves

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.

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Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

Food Technology and Halal Science Journal ◽

10.22219/fths.v4i2.16603 ◽

2021 ◽

Vol 4 (2) ◽

pp. 192-207

Author(s):

Olga Olivia Maretta ◽

Sukardi Sukardi ◽

Sri Winarsih

Keyword(s):

Protein Content ◽

Sweet Potato ◽

Block Design ◽

Food Product ◽

Natural Antioxidants ◽

Ash Content ◽

Potato Leaf ◽

Color Preferences ◽

Purple Sweet Potato ◽

Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

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KORELASI KARAKTER ANATOMI DAUN UBI JALAR (Ipomoea batatas L.) KULTIVAR TAHAN DAN TIDAK TAHAN TERHADAP INTENSITAS PENYAKIT KUDIS DAUN

Scripta Biologica ◽

10.20884/1.sb.2017.4.1.381 ◽

2017 ◽

Vol 4 (1) ◽

pp. 21 ◽

Cited By ~ 1

Author(s):

Ade Winda Pradana ◽

Siti Samiyarsih ◽

Juni Safitri Muljowati

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Food Sources ◽

Sweet Potatoes ◽

Potato Leaf ◽

Lower Productivity ◽

Stomata Size ◽

Alternative Food Sources ◽

Inoculation Treatment ◽

Sweet Potato Leaves

Sweet potato (Ipomoea batatas L.) is one of alternative food sources beside than rice. Sweet potatoes are contains minerals, nutrients, sources of energy, protein, vitamins A and C. Sweet potatoes have lower productivity than rice and cassava. The low productivity of sweet potatoes due to several factors, which one of them is a leaf scab disease caused by pathogens Sphaceloma batatas Saw. The purpose of this study is to determine the character of the anatomy of sweet potato leaf cultivars that resistant and unresistant to the intensity of leaf scab disease, as well as the correlations between the anatomy character of sweet potato leaves with leaf scab disease intensity. The method used in this study is an experimental method with factorial completely randomized design. The first factor is the character of the anatomy of four cultivars sweet potato leaves, Cangkuang and Sukuh cultivars (cultivars resistant), cultivars Cilembu and Beta (unresistant cultivars). The second factor is the inoculation treatment S. batatas Saw. The parameters were observed thickness of cuticle, epidermis, mesophyll, the size (length and width) stomata, density of stomata and trikomata as well as the intensity of the disease were analyzed using analysis of variance (ANOVA). To determine the correlation between the anatomy character leaves with disease intensity using regression correlation analysis. The results showed that Cangkuang cultivar has cuticle, epidermis and mesophyll thickest. Beta cultivars have stomata size of the longest and widest. Cilembu cultivar has the highest density of stomata. Sukuh cultivars has the highest density. The anatomy characters include of a thick cuticle, epidermis, stomata size (length and width), as well as the density of stomata and trikomata correlated with intensity of leaf scab disease.

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Analiza fitochemiczna gatunków Melilotus officinalis i Melilotus alba

Postępy Fitoterapii ◽

10.25121/pf.2020.21.4.207 ◽

2020 ◽

Vol 21 (4) ◽

Author(s):

Marcin Szymański ◽

Daria Szajkowska ◽

Arkadiusz Szymański

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Raw Materials ◽

Polyphenolic Compounds ◽

Raw Material ◽

Root Extract ◽

Sweet Clover ◽

Total Polyphenols ◽

Melilotus Officinalis ◽

Natural Medicine

Introduction. All over the world, natural medicine uses species of the genus Melilotus due to their anti-inflammatory, anti-rheumatic, analgesic, spasmolytic, astringent, diuretic and anticoagulant effects. In the Polish Pharmacopoeia, only the yellow melilot herb (Meliloti herba) has a monograph. Aim. The research was aimed at a comparative analysis of the content of the sum of polyphenolic compounds, including the sum of flavonoids and phenolic acids, and antioxidant activity in water extracts of M. officinalis and M. alba herb and root. Material and methods. The research was carried out for two species of Melilotus officinalis and M. alba. The raw material was herb and melilot root, collected during flowering period from natural sites. In aqueous extracts from raw materials, the following methods were determined by colorimetric methods: the sum of polyphenolic compounds using the Folin-Ciocalteu reagent, the sum of phenolic acids using the Arnov reagent, the sum of flavonoids using the Christ-Müller method and the antioxidant activity using the 2,2-diphenyl-1-picryl-radical hydrazyl (DPPH). Results. Meliloti alba herb has a much higher content of polyphenols, including phenolic acids and flavonoids than M. officinalis. In the yellow sweet clover the sum of polyphenols in the samples ranged from 2.101 to 2.438%, while in the white sweet clover from 2.765 to 3.540%. The content of phenolic acids in the samples of yellow sweet clover herb was 0.617-0.766%, and in the samples of white sweet clover herb was 0.646-0.900%. The content of flavonoids in the samples of yellow sweet clover herb ranged from 0.748 to 0.975%, and in the case of white sweet clover herb it was at the level of 0.801-1.192%. The samples of the commercial yellow sweet clover herb had the lowest content of phenolic compounds; the sum of polyphenols was 1.579%, phenolic acids 0.361%, and flavonoids 0.441%. The determined content of total polyphenols in the roots of both melilot species was low and amounted to 0.450% in MORA1 and 0.362% in MARA2. Despite the lower content of polyphenolic compounds (2.438%), the yellow melilot showed higher antioxidant activity (IC50 = 4.35 mg/ml) compared to the white melilot herb (IC50 = 5.31) with a higher content of polyphenols (3.010%). Conclusions. A higher content of the sum of polyphenols as well as phenolic acids and flavonoids was found in the white melilot. In both the yellow and white sweet clover herb extract, significantly more polyphenolic compounds were determined compared to the content in their root extract.

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Effect of High Soil Temperature in Early Growth Stage on Tuberous Root of Sweet Potato Cultivar “Koganesen gan” for Shochu Raw Material

Japanese Journal of Crop Science ◽

10.1626/jcs.88.214 ◽

2019 ◽

Vol 88 (3) ◽

pp. 214-215

Author(s):

Hideharu Igawa ◽

Masahito Onishi ◽

Yu Nakamura ◽

Takashi Fujita ◽

Kuniaki Kawano ◽

...

Keyword(s):

Soil Temperature ◽

Sweet Potato ◽

Growth Stage ◽

Potato Cultivar ◽

Early Growth ◽

Tuberous Root ◽

Raw Material ◽

Early Growth Stage ◽

High Soil ◽

High Soil Temperature

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PHYTOCHEMICAL SCREENING AND GASS CROMATOGRAPHY – MASS SPECTROMETER (GC-MS) ANALYSIS ETHANOL EXTRACT OF PURPLE SWEET POTATO (Ipomoea batatas L.)

Journal of Science Innovare ◽

10.33751/jsi.v2i2.1527 ◽

2019 ◽

Vol 2 (2) ◽

pp. 28-30

Author(s):

Surti Kurniasih ◽

Dina Dyah Saputri

Keyword(s):

Sweet Potato ◽

Mass Spectrometer ◽

Ipomoea Batatas ◽

Phytochemical Screening ◽

Potato Leaf ◽

Active Compounds ◽

Ms Analysis ◽

Purple Sweet Potato ◽

Antibacterial And Antifungal ◽

Sweet Potato Leaves

Purple sweet potato (Ipomoea batatas L.) leaves are extremely versatile that possesses high value. Sweet potato (Ipomoea batatas L.) leaves have secondary metabolism compounds that used as antibacterial and antifungal. The content of secondary metabolite compounds contained in plants an important role in providing antibacterial and antifungal activity so that this study was conducted to develop the utilization of purple sweet potato leaves through phytochemical screening. Phytochemical screening aims to provide an overview of the class of compounds contained in purple sweet potato leaf plants including of alkaloids, steroids-triterpenoids, saponins, flavonoids, and tannins test. Samples were taken from the local community of Bogor. The extract is made by extracting the simplicia of positive purple sweet potato leaves containing alkaloid, steroids-triterpenoids, saponins, flavonoids, and tannins. Further identification of active compounds was performed by Gass Cromatography-Mass Spectrometer (GC-MS) analysis to detect the active compound contained in purple sweet potato leaf extract more specifically. GC-MS analysis results show several active compounds including: 1.4-Benzenediol (CAS) Hydroquinone, Benzenesulfonic acid 4-hydroxy (CAS), Hexadecanoic acid (CAS) Palmitic acid.

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The Influence of Utilization of Sweet Potato Leaves (Ipomoea batatas) as an Eating Feed to Increase the Body Weight on Goat Crossbreed of Ettawa

Chalaza Journal of Animal Husbandry ◽

10.31327/chalaza.v3i2.872 ◽

2018 ◽

Vol 3 (2) ◽

pp. 48-53

Author(s):

K. Kamari

Keyword(s):

Body Weight ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Animal Feed ◽

Agricultural Waste ◽

The Body ◽

Potato Leaf ◽

Four Levels ◽

Effect Of Feeding ◽

Sweet Potato Leaves

Sweet potato leaf (Ipomoea Batatas) is a potential agricultural waste is used as animal feed to Goat crossbreed of Ettawa. Sweet potato leaf (Ipomoea Batatas) has a high enough protein content (> 20%), so it can be used as a source of protein goat crossbreed of Ettawa. This research aims to determine the effect of feeding of sweet potato leaves (Ipomoea Batatas) as feed on goat body weight of goat crossbreed of Ettawa. This research has been conducted in February to March 2015, located in Wonua Raya village, Toari district, Kolaka Regency. This research uses 12 goats crossbreed of Ettawa which is divided into 12 plots of cages. In this research, four levels of feeding treatment were applied: regular feed/Gamal leaf (R0), 90% Gamal leaves + 10% sweet potato leaves (R1), 85% Gamal leaves + 15% sweet potato leaves (R2), 80 % Leaf Gamal + 20% sweet potato leaves (R3). The results showed that the use of sweet potato leaves on weighing 15 days did not significantly affect the rate of body weight and had a significant effect on considering at day 30 (p

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Chemical Characterization and Antioxidant Properties of Ethanolic Extract and Its Fractions from Sweet Potato (Ipomoea batatas L.) Leaves

Foods ◽

10.3390/foods9010015 ◽

2019 ◽

Vol 9 (1) ◽

pp. 15 ◽

Cited By ~ 2

Author(s):

Chengcheng Zhang ◽

Daqun Liu ◽

Liehong Wu ◽

Jianming Zhang ◽

Xiaoqiong Li ◽

...

Keyword(s):

Ethyl Acetate ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Total Phenolic ◽

Aqueous Fraction ◽

Antioxidant Power ◽

Crude Extracts ◽

Dicaffeoylquinic Acid ◽

Dried Extract ◽

Sweet Potato Leaves

Sweet potato (Ipomoea batatas L.) leaf is a natural source of phenolic compounds with strong antioxidant activity and potential utility as an antioxidant. The aim of this study was to evaluate the polyphenol composition and antioxidant activities of ethanol extracts and their various solvent-partitioned fractions (petroleum ether, ethyl acetate, and aqueous fraction) from sweet potato leaves and petioles. Seven caffeoylquinic acid (CQA) derivatives and four flavonoids were detected in sweet potato leaves by HPLC-ESI-MS. The total phenolic content (TPC) and total flavonoid content (TFC) in leaf (112.98 ± 4.14 mg gallic acid equivalent (GAE)/g of dried extract, 56.87 ± 5.69 mg rutin equivalent (RE)/g of dried extract) was more than ten times higher than in petiole (9.22 ± 2.67 mg GAE/g of dried extract, 3.81 ± 0.52 mg RE/g of dried extract). The antioxidant contents of ethyl acetate fractions increased dramatically relative to those of crude extracts for both leaves and petioles. Purification using solvent partition with ethyl acetate increased TPC and TFC of crude extracts, especially the CQA derivatives including 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and 3,4,5-tricaffeoylquinic acid. Meanwhile, the ethyl acetate fractions with the highest CQA content were associated with the highest scavenging activities towards 2,2-diphenyl-1-picrylhydrazyl (DPPH) and higher ferric ion reducing antioxidant power (FRAP)-reducing power.

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PENGARUH PENGGUNAAN TEPUNG DAUN DAN BATANG UBI JALAR (VINES) DALAM RANSUM TERHADAP KECERNAAN LEMAK DAN SERAT KASAR PADA TERNAK BABI

ZOOTEC ◽

10.35792/zot.38.2.2018.21338 ◽

2018 ◽

Vol 38 (2) ◽

pp. 407

Author(s):

Maikel Yigibalom ◽

C.A. Rahasia ◽

Ch. J. Pontoh

Keyword(s):

Sweet Potato ◽

Crude Fiber ◽

Potato Flour ◽

Initial Weight ◽

Negative Effects ◽

Sweet Potatoes ◽

Potato Leaf ◽

Food Ingredients ◽

Sweet Potato Flour ◽

Sweet Potato Leaves

THE EFFECT OF USING SWEET POTATO LEAVES (VINES) IN RATIONS ON DIGESTIBILITY FAT AND CRUDE FIBER IN PIGS. Pig livestock is one of the commodities that has great potential to be developed because it has beneficial properties, namely the ability of pigs to convert food ingredients more efficiently. A study has been carried out to determine the effect of using sweet potato leaves (vines) in rations on digestibility fat and crude fiber in pigs. This research was conducted for 50 days, from June 20 to August 9, 2017. This study used 5 (five) castrated male pigs from crosses of Duroc X Spotted Poland China around 3.5-4.0 months old, 30 kg initial weight: The treatment ration formulated as follows: R0 = 100% Basic Ration + 0% Leaves and Stems of Sweet Potatoes R1 = 92.5% Basic Ration + 7.5% Sweet Potato Flour and Stems R2 = 85% Basic Ration + 15% Sweet Potato Leaf and Stem Flour R3 = 77.5% Basic Ration + 22.5% Leaf and Stem Flour Sweet Potato R4 = 70% Basic Ration + 30% Leaf Flour and Sweet Potato Flour. Parameters observed were fat and crude fiber digestibility. The use of sweet potato leaves and stems flour did not have significant effect (P> 0.05) on the digestibility value of crude fiber and fat. The use of sweet potato leaves and stems gave significantly different effects (P <0.05) on the digestibility value of crude fiber and fat or at least one different pair. It can be concluded that the leaves and stems of sweet potatoes (vines) can be used up to 30% in the ration of castrated male pigs. without negative effects on fat digestibility and crude fiber ration. Keywords: sweet potato leaves, digestibility, pig

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