Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

文献类型： 外文期刊

第一作者： Sun, Hongnan

作者： Sun, Hongnan;Mu, Taihua;Xi, Lisha;Zhang, Miao;Chen, Jingwang

作者机构：

关键词： Sweet potato leaves;Proximate composition;Mineral content;Index of nutritional quality;Polyphenols;Antioxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this study, the nutritional compositions of leaves from 40 sweet potato (Ipomoea batatas L.) cultivars were assessed. The correlations between antioxidant activity and crude protein, crude fat, crude fiber, carbohydrate, and polyphenol contents were determined. The crude protein, crude fiber, crude fat, carbohydrate and ash contents ranged between 16.69-31.08, 9.15-14.26, 2.08-5.28, 42.03-61.36, and 7.39-14.66 g/100g dry weight (DW), respectively. According to the index of nutritional quality, sweet potato leaves are good sources of protein, fiber, and minerals, especially K, P, Ca, Mg, Fe, Mn, and Cu. The correlation coefficient between antioxidant activity and total polyphenol content was the highest (0.76032, p ＜ 0.0001), indicating that polyphenols are important antioxidants in sweet potato leaves. Sweet potato leaves, which contain several nutrients and bioactive compounds, should be consumed as leafy vegetables in an attempt to reduce malnutrition, especially in developing countries.

分类号： TS2`TS201.2

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