Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 444 - 448

Nutraceutical Phenolics (Total Polyphenols, Chlorogenic [5-o-affeoylquinic] Acid) in Tubers, Leaves, Stalks and Stems of New Developed Sweetpotato (Ipomea batatas L.): Alterations in Tubers During Short-term Storage

Authors : Ozlem Tokusoglu , Zihin Yildirim and Inci Durucasu

Abstract: New genotype of sweetpotato (Ipomea batatas L.) was developed by agronomic micropropagation method in Aegean Area in Turkey. Total phenolic contents and chlorogenic acid (5-O-Caffeoylquinic acid) (CA) concentration of new genotype sweetpotato (Hatay Red) were determined by UV-visible spectrophotometer. Total phenolic content of tubers of that micropropogated crop was 184.47?0.06 mg 100 gG (p<0.01) whereas the total chlorogenic acid amount was 23.36?0.04 mg 100 gG (p<0.01). Total phenolic contents in leaves , stalks and stems of sweetpotato were also high and their amounts were as 333.52?0.13 mg 100 gG , 132.26?0.07 mg 100 gG and 180.95?0.09 mg 100 gG , respectively (p<0.01). Leaves of sweetpotato contained 38.36 mg chlorogenic acid 100 gG (p<0.01) whereas stalks and stems had 25.84 mg 100 gG and 123.62 mg 100 gG of chlorogenic acid (p<0.01). With the exposure of tubers of that new cultivar to dark and normal 1 light conditions storage for up to 15 days, influences upon total phenolics and chlorogenic acid contents were investigated. It was monitored that 31.8% of total polyphenols were decreased at the 12 days of storage at the normal light source (p<0.01). Increasing of chlorogenic acid was 25.3% of initial level at 6 days of storage whereas 75.8% of initial at 12 days of storage at the same light conditions (p<0.01). Whole parts of sweetpotato could be utilized valuable source of food and animal feed after harvesting due to high phenolic contents.

How to cite this article:

Ozlem Tokusoglu , Zihin Yildirim and Inci Durucasu , 2005. Nutraceutical Phenolics (Total Polyphenols, Chlorogenic [5-o-affeoylquinic] Acid) in Tubers, Leaves, Stalks and Stems of New Developed Sweetpotato (Ipomea batatas L.): Alterations in Tubers During Short-term Storage . Journal of Food Technology, 3: 444-448.

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