Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts

  • Boo, Hee-Ock (Biotechnology Industrialization Center, Dongshin University) ;
  • Chon, Sang-Uk (Biotechnology Industrialization Center, Dongshin University) ;
  • Kim, Sun-Min (Biotechnology Industrialization Center, Dongshin University) ;
  • Pyo, Byung-Sik (Biotechnology Industrialization Center, Dongshin University)
  • Published : 2005.04.30
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Abstract

Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.

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References

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