Antioxidant activity, phenolic and flavonoid contents in the leaves of different varieties of sweet potato (Ipomoea batatas)

Australian Journal of Crop Science

Volumn 6, Issue 3, 2012, Pages 375-380

  Hue, Seow Mun ^a   Boyce, Amru Nasrulhaq ^a   Somasundram, Chandran ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant assays; Condensed tannins; Ipomoea batatas; Malaysia; Natural antioxidants

Indexed keywords

IPOMOEA BATATAS;

EID: 84861800147     PISSN: 18352693     EISSN: 18352707     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

1. Arulpriya P, Lalitha P, Hemalatha S (2010) Invitro antioxidant testing of the extracts of Samanea saman (Jacq.) Merr. Der Chemica Sinica 1(2): 73-79
2. Awika JM, Rooney LW, Wu X, Prior RL, Cisneros-Zevallos L (2003) Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J Agric Food Chem 51: 6657-6662
3. Bae SH, Suh HJ (2007) Antioxidant activities of five different mulberry cultivars in Korea. LWT- Food Sci Technol 40: 955-962
4. Barros L, Ferreira MJ, Queiros B, Ferreira ICFR, Baptista P (2007) Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chem 103: 413-419
5. Bertoncelj J, Doberšek U, Jamnik M, Golob T (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105: 822-828
6. Bjelakovic G, Nikolova D, Gluud LL, Simonetti RG, Gluud C (2007) Mortality in randomized trials of antioxidant supplements for primary and secondary prevention: systematic review and meta-analysis. J Amr Med Med Ass (JAMA) 297(8): 842-857
7. Cao G, Sofic E, Prior RL (1997) Antioxidant and prooxidant behavior of flavonoids: Structure-activity relationships. Free Radicals Biol Med 22: 749-760
8. Céspedes CL, El- Hafidi M, Pavon N, Alarcon J (2008) Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chem 107: 820-829
9. Cook NC, Samman S (1996) Flavonoids- Chemistry, metabolism, Cardioprotective Effects, and dietary sources. Nutr Biochem 7: 66-76
10. Cotelle N, Bemier JL, Catteau JP, Pommery J, Wallet JC and Gaydou EM (1996) Antioxidant properties of hydroxyl-flavones. Free Radical Biol Medicine 20: 35- 43
11. Daneshfar A, Ghaziaskar HS, Homayoun N (2008) Solubility of Gallic Acid in Methanol, Ethanol, Water, and Ethyl Acetate. J Chem Eng Data 53(3): 776-778
12. Garcia-Alonso M, Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC (2004) Evaluation of antioxidant properties of fruits. Food Chem 84: 13-18
13. Hajimahmoodi M, Sadehi N, Jannat B, Oveisi MR, Madani S, et al. (2008) Antioxidant activity, reducing power and total phenolic content of Iranian Olive cultivar. J Biol Sci 8(4): 779-783
14. Hotta H, Nagano S, Ueda M, Tsujino Y, Koyama J, Osakai T (2002) Higher radical scavenging activities of polyphenolic antioxidants can ascribe to chemical reactions following their oxidation. Biochem Biophys Acta 1572: 123-132
15. Islam MS, Yoshimoto M, Yahara S, Okuno S, Ishiguro K, Yamakawa O (2002a) Identification and Characterization of Foliar Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Genotypes. J Agric Food Chem 50(13): 3718-3722
16. Islam MS, Yoshimoto M, Terahara N, Yamakawa O (2002b) Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves. Biosci Biotechnol Biochem 66: 2483- 2486
17. Islam S (2006) Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition. J of Food Sci 71 (2): R13-R121
18. Ito N, Fukushima S, Hasegawa A, Shibata M, Ogiso T (1983) Carcinogenicity of butylated hydroxy anisole in F344 rats. J Natl Cancer Inst 70: 343-347
19. Kacharava N, Chanishvili S, Badridze G, Chkhubianishvili E, Janukashvili N (2009) Effect of seed irradiation on the content of antioxidants in leaves of Kidney bean, Cabbage and Beet cultivars. Aust J Crop Sci 3(3): 137-145
20. Koo HM, Mohamed S (2001) Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical Plants. J Agric Food Chem 49: 3106-3112
21. Larson RA (1988) The antioxidants of higher plants. Phytochem 4: 969-978
22. Lim YY, Lim TT, Tee JJ (2007) Antioxidant properties of several tropical fruits: A comparative study. Food Chem 103: 1003-1008.
23. Nakamura Y, Tsuji S, Tonogai Y (2003) Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils. J Health Sci 49: 45-54.
24. Namiki M (1990) Antioxidants/antimutagens in food. Food Sci Nutr 29: 273-300
25. Nantitanon W, Yotsawimonwat S, Okonogi S (2010) Factors influencing antioxidant activities and total phenolic content of guava leaf extract. LWT-Food Sci Technol 43: 1095-1103
26. Osiru MO, Olanya OM, Adipala E, Kapinga R, Lemaga B (2009) Yield stability analysis of Ipomoea batatas L. cultivars in diverse environments. Aust J Crop Sci 3(4): 213-220
27. Oyaizu M (1986) Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 103: 413-419
28. Park YS, Jung ST, Kang SG, Heo BG, Arancibia-Avila P, Toledo F et al (2008) Antioxidants and proteins in ethylene- treated kiwifruits. Food Chem 107: 640-648
29. Prior R L, Cao G (2000) Antioxidant phytochemicals in fruits and vegetables: diet and health implications. Hortic Sci 35(4): 588-592
30. Shon MY, Kim TH and Sung NJ (2003) Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chem 82: 593-597
31. Sun B, Ricardo-da-Silva JM, Spranger I (1998) Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem 46: 4267-4274
32. Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yencho GC (2007) Antioxidant activities, phenolic and b-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 103: 829-838
33. Wang SY, Lin HS (2000) Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage. J Agric Food Chem 48: 140-146
34. Waterhouse AL (2001) Determination of Total Phenolics. In Current Protocols in Food Analytical Chemistry I 1.1.1-I1.1.8 Wiley, New York
35. Wu X, Gu L, Holden J, Haytowitz DB, Gebhardt SE, Beecher G et al. (2004) Development of a database for total antioxidant capacity in foods: A preliminary study. J Food Comp Anal 17: 407-422
36. Yang RY, Tsou SCS, Lee TC, Hanson PM, Lai PY (2005) Antioxidant Capacities and Daily Antioxidant Intake from Vegetables Consumed in Taiwan. Paper presented at the Symposium on Taiwan-America Agricultural Cooperative Projects, Taipei, Taiwan, 15th November 2005