Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period

Autores
Suárez, Santiago; Mu, Taihua; Sun, Hongnan; Añon, Maria Cristina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest content of vitamin C (104.6 ± 4.9 mg/100 g dw), vitamin E (5.8 ± 0.4 mg/100 g dw), total polyphenol content (9.1 ± 0.3 g/100 g dw), antioxidant activity (DPPH: 7.4 ± 0.1 g VcE/100 g dw; ABTS: 10.6 ± 0.7 g VcE/100 g dw; FRAP: 0.617 ± 0.005 µmol TroloxE/100 g dw), and comprehensive nutritional value (weighted gray relational grade 0.8336). The individual phenolic composition showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids (quercetin and isoquercetin), which were significantly different among different harvest periods. In conclusion, HP3 was an optimal period for harvesting SPL
Fil: Suárez, Santiago. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Chinese Academy of Agricultural Sciences; China
Fil: Mu, Taihua. Chinese Academy of Agricultural Sciences; China
Fil: Sun, Hongnan. Chinese Academy of Agricultural Sciences; China
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
ANTIOXIDANT ACTIVITY
HARVEST PERIOD
NUTRITIONAL COMPOSITION
PHENOLIC COMPOSITION
SWEET POTATO LEAVES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139861
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/139861
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting periodSuárez, SantiagoMu, TaihuaSun, HongnanAñon, Maria CristinaANTIOXIDANT ACTIVITYHARVEST PERIODNUTRITIONAL COMPOSITIONPHENOLIC COMPOSITIONSWEET POTATO LEAVEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest content of vitamin C (104.6 ± 4.9 mg/100 g dw), vitamin E (5.8 ± 0.4 mg/100 g dw), total polyphenol content (9.1 ± 0.3 g/100 g dw), antioxidant activity (DPPH: 7.4 ± 0.1 g VcE/100 g dw; ABTS: 10.6 ± 0.7 g VcE/100 g dw; FRAP: 0.617 ± 0.005 µmol TroloxE/100 g dw), and comprehensive nutritional value (weighted gray relational grade 0.8336). The individual phenolic composition showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids (quercetin and isoquercetin), which were significantly different among different harvest periods. In conclusion, HP3 was an optimal period for harvesting SPLFil: Suárez, Santiago. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Chinese Academy of Agricultural Sciences; ChinaFil: Mu, Taihua. Chinese Academy of Agricultural Sciences; ChinaFil: Sun, Hongnan. Chinese Academy of Agricultural Sciences; ChinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaTaylor & Francis2020-01-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139861Suárez, Santiago; Mu, Taihua; Sun, Hongnan; Añon, Maria Cristina; Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period; Taylor & Francis; International Journal Of Food Properties; 23; 1; 23-1-2020; 178-1881094-29121532-2386CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2020.1716796info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2020.1716796info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:55Zoai:ri.conicet.gov.ar:11336/139861instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:09:55.539CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
title Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
spellingShingle Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
Suárez, Santiago
ANTIOXIDANT ACTIVITY
HARVEST PERIOD
NUTRITIONAL COMPOSITION
PHENOLIC COMPOSITION
SWEET POTATO LEAVES
title_short Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
title_full Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
title_fullStr Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
title_full_unstemmed Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
title_sort Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
dc.creator.none.fl_str_mv Suárez, Santiago
Mu, Taihua
Sun, Hongnan
Añon, Maria Cristina
author Suárez, Santiago
author_facet Suárez, Santiago
Mu, Taihua
Sun, Hongnan
Añon, Maria Cristina
author_role author
author2 Mu, Taihua
Sun, Hongnan
Añon, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
HARVEST PERIOD
NUTRITIONAL COMPOSITION
PHENOLIC COMPOSITION
SWEET POTATO LEAVES
topic ANTIOXIDANT ACTIVITY
HARVEST PERIOD
NUTRITIONAL COMPOSITION
PHENOLIC COMPOSITION
SWEET POTATO LEAVES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest content of vitamin C (104.6 ± 4.9 mg/100 g dw), vitamin E (5.8 ± 0.4 mg/100 g dw), total polyphenol content (9.1 ± 0.3 g/100 g dw), antioxidant activity (DPPH: 7.4 ± 0.1 g VcE/100 g dw; ABTS: 10.6 ± 0.7 g VcE/100 g dw; FRAP: 0.617 ± 0.005 µmol TroloxE/100 g dw), and comprehensive nutritional value (weighted gray relational grade 0.8336). The individual phenolic composition showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids (quercetin and isoquercetin), which were significantly different among different harvest periods. In conclusion, HP3 was an optimal period for harvesting SPL
Fil: Suárez, Santiago. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Chinese Academy of Agricultural Sciences; China
Fil: Mu, Taihua. Chinese Academy of Agricultural Sciences; China
Fil: Sun, Hongnan. Chinese Academy of Agricultural Sciences; China
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In the present study, the nutritional and phenolic composition as well as the antioxidant activity of sweet potato leaves (SPL) harvested in 3 different periods were determined and compared. Furthermore, gray relational analysis was used to compare the comprehensive nutritional value. Results showed SPL HP1 had the highest protein value (30.8 ± 0.4 g/100 g dw), while SPL HP3 had the highest content of vitamin C (104.6 ± 4.9 mg/100 g dw), vitamin E (5.8 ± 0.4 mg/100 g dw), total polyphenol content (9.1 ± 0.3 g/100 g dw), antioxidant activity (DPPH: 7.4 ± 0.1 g VcE/100 g dw; ABTS: 10.6 ± 0.7 g VcE/100 g dw; FRAP: 0.617 ± 0.005 µmol TroloxE/100 g dw), and comprehensive nutritional value (weighted gray relational grade 0.8336). The individual phenolic composition showed the presence of six caffeoylquinic acids, caffeic acid, and two flavonoids (quercetin and isoquercetin), which were significantly different among different harvest periods. In conclusion, HP3 was an optimal period for harvesting SPL
publishDate 2020
dc.date.none.fl_str_mv 2020-01-23
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/139861
Suárez, Santiago; Mu, Taihua; Sun, Hongnan; Añon, Maria Cristina; Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period; Taylor & Francis; International Journal Of Food Properties; 23; 1; 23-1-2020; 178-188
1094-2912
1532-2386
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139861
identifier_str_mv Suárez, Santiago; Mu, Taihua; Sun, Hongnan; Añon, Maria Cristina; Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period; Taylor & Francis; International Journal Of Food Properties; 23; 1; 23-1-2020; 178-188
1094-2912
1532-2386
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2020.1716796
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2020.1716796
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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