Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States

Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed‐phase high‐performance liquid chromatography (HPLC). Caffeic acid, chlorogenic acid, 4,5‐di‐O‐caffeoylquinic acid, 3,5‐di‐O‐caffeoylquinic acid, and 3,4‐di‐O‐caffeoylquinic acid we...

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Bibliographic Details
Published in:Journal of food science 2007-08, Vol.72 (6), p.C343-C349
Main Authors: Truong, V.-D., McFeeters, R.F., Thompson, R.T., Dean, L.L., Shofran, B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Caffeic Acids - analysis
caffeoylquinic acid derivatives
Chlorogenic Acid - analysis
Chromatography, High Pressure Liquid - methods
Flavonoids - analysis
Food Analysis - methods
Food Handling - methods
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Hydroxybenzoates - analysis
Hydroxybenzoates - chemistry
Ipomoea batatas - chemistry
Ipomoea batatas - genetics
liquid chromatography
mass spectrometry
Nutritive Value
Phenols - analysis
Plant Leaves - chemistry
Plant Roots - chemistry
Polyphenols
Species Specificity
sweet potatoes
total phenolics
United States
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Summary:Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed‐phase high‐performance liquid chromatography (HPLC). Caffeic acid, chlorogenic acid, 4,5‐di‐O‐caffeoylquinic acid, 3,5‐di‐O‐caffeoylquinic acid, and 3,4‐di‐O‐caffeoylquinic acid were well separated with an isocratic elution in less than 25 min compared to about 120 min for analyzing and re‐equilibrating the column with a gradient method. The isocratic elution order of these caffeoylquinic acid derivatives was confirmed by LC‐MS/MS. Chlorogenic acid was the highest in root tissues, while 3,5‐di‐O‐caffeoylquinic acid and/or 4,5‐di‐O‐caffeoylquinic acid were predominant in the leaves. Steam cooking resulted in statistically nonsignificant increases in the concentration of total phenolics and all the individual phenolic acids identified. Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues. However, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2007.00415.x