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Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.
J Agric Food Chem 2014; 62(36):8982-9JA

Abstract

In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphenol content was observed after steaming, whereas decreases of 30.51, 25.70, and 15.73% were noted after boiling, microwaving, and frying, respectively. Decreases of 63.82 and 32.35% in antioxidant activity were observed after boiling and microwaving, respectively, whereas increases of 81.40, 30.09, and 85.82% in antioxidant activity were observed after steaming, baking, and frying, respectively. Eight phenolic compounds were identified in sweet potato leaves. The correlation analysis between content of individual phenolic compounds and antioxidant activity suggested that antioxidant activity could be mainly attributed to 4,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. It was suggested that steaming is a preferred method to maintain polyphenols and antioxidant activity of sweet potato leaves.

Authors+Show Affiliations

Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences , and Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, People's Republic of China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25152015

Citation

Sun, Hongnan, et al. "Effects of Domestic Cooking Methods On Polyphenols and Antioxidant Activity of Sweet Potato Leaves." Journal of Agricultural and Food Chemistry, vol. 62, no. 36, 2014, pp. 8982-9.
Sun H, Mu T, Xi L, et al. Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. J Agric Food Chem. 2014;62(36):8982-9.
Sun, H., Mu, T., Xi, L., & Song, Z. (2014). Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. Journal of Agricultural and Food Chemistry, 62(36), pp. 8982-9. doi:10.1021/jf502328d.
Sun H, et al. Effects of Domestic Cooking Methods On Polyphenols and Antioxidant Activity of Sweet Potato Leaves. J Agric Food Chem. 2014 Sep 10;62(36):8982-9. PubMed PMID: 25152015.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. AU - Sun,Hongnan, AU - Mu,Taihua, AU - Xi,Lisha, AU - Song,Zhen, Y1 - 2014/08/28/ PY - 2014/8/26/entrez PY - 2014/8/26/pubmed PY - 2015/9/1/medline KW - ORAC assay KW - RP-HPLC KW - antioxidant activity KW - caffeoylquinic acids KW - domestic cooking KW - phenolic acids SP - 8982 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 62 IS - 36 N2 - In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphenol content was observed after steaming, whereas decreases of 30.51, 25.70, and 15.73% were noted after boiling, microwaving, and frying, respectively. Decreases of 63.82 and 32.35% in antioxidant activity were observed after boiling and microwaving, respectively, whereas increases of 81.40, 30.09, and 85.82% in antioxidant activity were observed after steaming, baking, and frying, respectively. Eight phenolic compounds were identified in sweet potato leaves. The correlation analysis between content of individual phenolic compounds and antioxidant activity suggested that antioxidant activity could be mainly attributed to 4,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. It was suggested that steaming is a preferred method to maintain polyphenols and antioxidant activity of sweet potato leaves. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25152015/Effects_of_domestic_cooking_methods_on_polyphenols_and_antioxidant_activity_of_sweet_potato_leaves_ L2 - https://dx.doi.org/10.1021/jf502328d DB - PRIME DP - Unbound Medicine ER -