Total Phenolics and Anthocyanins Contents and Antioxidant Activity in Four Different Aerial Parts of Leafy Sweet Potato (Ipomoea batatas L.)
文献类型： 外文期刊
作者： Jia, Ruixue 1 ; Tang, Chaochen 1 ; Chen, Jingyi 1 ; Zhang, Xiongjian 1 ; Wang, Zhangying 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Crops Res Inst, Guangzhou 510640, Peoples R China
2.Key Lab Crop Genet Improvement Guangdong Prov Gua, Guangzhou 510640, Peoples R China
3.Hebei Normal Univ Sci & Technol, Coll Agron & Biotechnol, Changli 066600, Peoples R China
关键词： leafy vegetable; radical scavenging; reducing power; color; antioxidant capacity
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 10 期
页码：
收录情况： SCI
摘要： Leafy sweet potato (Ipomoea batatas L.) is an excellent source of nutritious greens and natural antioxidants, but reports on antioxidants content and activity at buds, leaves, petioles, and stems are scarce. Therefore, the total phenolics content (TPC), total anthocyanins content (TAC), and antioxidant activity (assessed by DPPH and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP)) were investigated in four aerial parts of 11 leafy sweet potato varieties. The results showed that varieties with pure green aerial parts, independently of the part analyzed, had higher TPC, FRAP, and ABTS radical scavenging activities. The green-purple varieties had a significantly higher TAC, while variety GS-17-22 had the highest TAC in apical buds and leaves, and variety Ziyang in petioles and stems. Among all parts, apical buds presented the highest TPC and antioxidant capacity, followed by leaves, petioles, and stems, while the highest TAC level was detected in leaves. The TPC was positively correlated with ABTS radical scavenging activity and FRAP in all parts studied, whereas the TAC was negatively correlated with DPPH radical scavenging activity. Collectively, the apical buds and leaves of sweet potato had the higher levels of nutritional values. These results would provide reference values for further breeding of leafy sweet potatoes.
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