Enhanced coloration reveals high antioxidant potential in new sweetpotato cultivars

Sweetpotato is one of the world's most important food crops, particularly in developing countries. The storage roots have high carbohydrate and vitamin A contents and possess strong antioxidant potential, previously attributed to their hydroxycinnamic acid content. We report on several new purp...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2003-08, Vol.83 (10), p.1076-1082
Main Authors: Philpott, Martin, Gould, Kevin S, Markham, Kenneth R, Lewthwaite, Steve L, Ferguson, Lynnette R
Format: Article
Language:English
Subjects:
anthocyanin
antioxidant
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General pharmacology
hydroxycinnamic acid
Ipomoea batatas
kumara
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
sweetpotato
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Summary:Sweetpotato is one of the world's most important food crops, particularly in developing countries. The storage roots have high carbohydrate and vitamin A contents and possess strong antioxidant potential, previously attributed to their hydroxycinnamic acid content. We report on several new purple sweetpotatoes developed for their high anthocyanin content. Although the antioxidant activity of purple sweetpotato extracts was greater than that of sweetpotato lacking anthocyanins, anthocyanins alone could not account for all the activity. Extract components were separated by 2D paper chromatography, and their relative contributions to antioxidant activity were determined. The antioxidant activity of the extracts from sweetpotato was shown to be due to both anthocyanins and hydroxycinnamic acids, additively. Neither the anthocyanin content nor the antioxidant activity of sweetpotato flesh was affected by common cooking methods. These findings may be important in the light of the health‐protective properties attributed to both antioxidants and anthocyanins. Copyright © 2003 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1504