Identification and Characterization of Foliar Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Genotypes

Trials over two years were conducted using 1389 sweetpotato (Ipomoea batatas L.) genotypes collected from all over the world to characterize the polyphenolic composition in sweetpotato leaves. Wide variation was observed in relation to their total and individual leaf polyphenolic constituents. In al...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-06, Vol.50 (13), p.3718-3722
Main Authors: Islam, Md. Shahidul, Yoshimoto, Makoto, Yahara, Shoji, Okuno, Shigenori, Ishiguro, Koji, Yamakawa, Osamu
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Caffeic Acids - analysis
Chemical constitution
Chlorogenic Acid - analysis
Chromatography, High Pressure Liquid
Economic plant physiology
Flavonoids
Fundamental and applied biological sciences. Psychology
General pharmacology
Genotype
Ipomoea - chemistry
Ipomoea - genetics
Magnetic Resonance Spectroscopy
Medical sciences
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Phenols - analysis
Plant Leaves - chemistry
Polymers - analysis
Polyphenols
Species Specificity
Spectrometry, Mass, Fast Atom Bombardment
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Summary:Trials over two years were conducted using 1389 sweetpotato (Ipomoea batatas L.) genotypes collected from all over the world to characterize the polyphenolic composition in sweetpotato leaves. Wide variation was observed in relation to their total and individual leaf polyphenolic constituents. In all genotypes studied, the total polyphenol contents of sweetpotato leaf ranged from 1.42 to 17.1 g/100 g dry weight. The six different polyphenolic compounds were identified and quantified by NMR, FABMS, and RPHPLC analysis procedures. This is the first report of polyphenolic compositions in sweetpotato leaves. The relative levels of polyphenolic acids in sweetpotato leaves were as follows:  3,5-di-O-caffeoylquinic acid > 4,5-di-O-caffeoylquinic acid > chlorogenic acid (3-O-caffeoylquinic acid) > 3,4-di-O-caffeoylquinic acid > 3,4,5-tri-O-caffeoylquinic acid > caffeic acid. The highest 3,4,5-tri-O-caffeoylquinic acid and 4,5-di-O-caffeoylquinic acid occurred at 221 and 1183.30 mg/100 g dry weight, respectively. Keywords: Sweetpotato leaf; chlorogenic acid; caffeic acid; 3,5-di-O-caffeoylquinic acid; 4,5-di-O-caffeoylquinic acid; 3,4-di-O-caffeoylquinic acid; 3,4,5-tri-O-caffeoylquinic acid
ISSN:0021-8561
1520-5118
DOI:10.1021/jf020120l