Jang Youngbin, Koh Eunmi
Major of Food and Nutrition, Division of Applied Food System, Seoul Women's University, Seoul, 01797 Korea.
Food Sci Biotechnol. 2018 Oct 1;28(2):337-345. doi: 10.1007/s10068-018-0481-3. eCollection 2019 Apr.
This study was conducted to compare antioxidant contents and antioxidative activities in the leaves and petioles of six sweet potato varieties, namely , , , , , and . Total amount of phenolic acids was highest in and lowest in , while vitamin C level was highest in . Of four phenolic acids quantified, 3,5-dicaffeoylquinic acid was the most abundant in all varieties. The contents of phenolic acids and vitamin C were more than ten-fold higher in the leaves compared with the petioles. In addition, the leaves had much lower EC values for DPPH scavenging activities and reducing power than the petioles, indicating that sweet potato leaves have a higher antioxidant capacity than the petioles. Blanching, including conventional and microwave, resulted in a considerable decrease of antioxidant content and activity in the leaves due to thermal degradation and leaching.
本研究旨在比较六个甘薯品种（即 、 、 、 、 和 ）叶片和叶柄中的抗氧化剂含量及抗氧化活性。酚酸总量在 中最高，在 中最低，而维生素C含量在 中最高。在定量的四种酚酸中，3,5-二咖啡酰奎宁酸在所有品种中含量最为丰富。叶片中酚酸和维生素C的含量比叶柄高出十倍以上。此外，叶片清除DPPH自由基的活性和还原能力的EC值远低于叶柄，表明甘薯叶片的抗氧化能力高于叶柄。包括常规烫漂和微波烫漂在内的烫漂处理，由于热降解和浸出，导致叶片中的抗氧化剂含量和活性大幅下降。
