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Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States.
J Food Sci. 2007 Aug; 72(6):C343-9.JF

Abstract

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.

Authors+Show Affiliations

North Carolina Agricultural Research Service, Department of Food Science, NC State University, Raleigh, NC 27695-7624, USA. Den.Truong@ars.usda.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17995676

Citation

Truong, V-D, et al. "Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea Batatas L.) Cultivars in the United States." Journal of Food Science, vol. 72, no. 6, 2007, pp. C343-9.
Truong VD, McFeeters RF, Thompson RT, et al. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. J Food Sci. 2007;72(6):C343-9.
Truong, V. D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007). Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. Journal of Food Science, 72(6), C343-9.
Truong VD, et al. Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea Batatas L.) Cultivars in the United States. J Food Sci. 2007;72(6):C343-9. PubMed PMID: 17995676.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. AU - Truong,V-D, AU - McFeeters,R F, AU - Thompson,R T, AU - Dean,L L, AU - Shofran,B, PY - 2007/11/13/pubmed PY - 2007/12/22/medline PY - 2007/11/13/entrez SP - C343 EP - 9 JF - Journal of food science JO - J Food Sci VL - 72 IS - 6 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995676/Phenolic_acid_content_and_composition_in_leaves_and_roots_of_common_commercial_sweetpotato__Ipomea_batatas_L___cultivars_in_the_United_States_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00415.x DB - PRIME DP - Unbound Medicine ER -