Works (1)
Updated: July 5th, 2023 15:54
2007 journal article
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States
JOURNAL OF FOOD SCIENCE, 72(6), C343–C349.
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
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.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.