Works (1)
Updated: July 5th, 2023 15:54
2007 article
Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato ( Ipomea batatas L.) Cultivars in the United States
Truong, V. D., McFeeters, R. F., Thompson, R. T., Dean, L. L., & Shofran, B. (2007, June 28). Journal of Food Science.
author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
topics (OpenAlex): Phytochemicals and Antioxidant Activities; Microbial Metabolites in Food Biotechnology; Cynara cardunculus studies
TL;DR:
Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes.
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UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018