Effect of pH, heat, and light treatments on the antioxidant activity of sweet potato leaf polyphenols

文献类型： 外文期刊

第一作者： Sun, Hong-Nan

作者： Sun, Hong-Nan;Mu, Tai-Hua;Xi, Li-Sha

作者机构：

关键词： Antioxidant activity;Sweet potato leaf polyphenols;Stability;Total polyphenol content;Individual phenolic compounds

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In the present study, the antioxidant activity of sweet potato leaf polyphenols was measured, and the effect of different pH values (3.0, 5.0, 7.0, and 8.0), temperatures (55, 65, 80, and 100 degrees C), and light treatments on sweet potato leaf-polyphenols was investigated. Results showed that the O-2(-) scavenging activity of sweet potato leaf polyphenols from cultivar Jishu No. 04150 was 5.84 and 6.20 times of that of tea polyphenols and grape seed polyphenols, respectively, at the concentration of 20 g/mL. The oxygen radical absorbance capacity was 1.28 and 1.27 times of that of tea polyphenols and grape seed polyphenols, respectively. Sweet potato leaf polyphenols dissolved in pH 5-7 solutions showed higher retention rates of antioxidant activity. Heat treatment at 50 and 65 degrees C and light treatment had little effects on sweet potato leaf polyphenols. In conclusion, sweet potato leaf polyphenols possessed high antioxidant activity and processing stability, having the potential to be a new type of natural antioxidant.

分类号： TS2

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