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Plant Foods for Human Nutrition

, Volume 74, Issue 4, pp 531–537 | Cite as

Quantitative Analysis of the Biologically Active Compounds Present in Leaves of Mexican Sweet Potato Accessions: Phenols, Flavonoids, Anthocyanins, 3,4,5-Tri-Caffeoylquinic Acid and 4-Feruloyl-5-Caffeoylquinic Acid

  • Andrea Torres
  • Francisco Basurto
  • Arturo Navarro-OcanaEmail author
Original Paper
  • 78 Downloads

Abstract

Sweet potato is one of the oldest crops cultivated in Mexico, and Mesoamerica is considered as a region with the greatest diversity of this species. Therefore, the present study focused on the evaluation of biologically active compounds, such as caffeoylquinic acid derivatives and flavonoid compounds, in sweet potato leaves of 200 accessions of the main producing regions of Mexico. The analysis of total phenol content (TPC) showed a great variability of concentrations among the examined accessions (54.41 to 284.64 mgTPC/g DW). Likewise, total flavonoid content (TFC) was determined and ranged from 10.01 to 40.17 mgTFC /g DW. Finally, total anthocyanin content (TAC) was evaluated and concentrations obtained varied from 0.05 to 0.98 mgTAC/g DW. Additionally, HPLC analysis of all 200 accessions demonstrated the presence of caffeic acid (CA), 5-caffeoylquinic acid (5-CQA), three isomers of di-caffeoylquinic acid (di-CCA) and 4-feruloyl-5-caffeoylquinic acid (4F-5CQA) in all test samples. Only 21 accessions tested showed the quantitative amount of 3,4,5-tri-caffeoylquinic acid (3,4,5-tri-CQA) with concentrations ranging from 44.73 to 193.22 mg/100 g DW and high content of 4F-5CQA (139.46 to 419.99 mg/100 g DW). The gathered data indicate that leaves of Mexican sweet potatoes are a promising source of phenolic compounds with remarkable nutraceutical potential.

Keywords

Sweet potato leaves Phenolic compounds 3,4,5-tri-caffeoylquinic acid 4-feruloyl-5-caffeoylquinic acid 

Abbreviations

CA

Caffeic acid

4,5-Di-CQA

4,5-di-caffeoylquinic acid

3,4-Di-CQA

3,4-di-caffeoylquinic acid

3,5-Di-CQA

3,5-di-caffeoylquinic acid

4F-5CQA

4-feruloyl-5-caffeoylquinic acid

Ibatatas

Ipomoea batatas

5-CQA

5-caffeoylquinic acid

3,4,5-Tri-CQA

3,4,5-tri-caffeoylquinic acid

TAC

Total anthocyanin content

TFC

Total flavonoid content

TPC

Total phenol content

Notes

Acknowledgments

The CONACYT doctoral scholarship of Andrea Torres (scholarship number: 308249); the technical support of Margarita Guzman; project PAPIIT-UNAM-IT202318.

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflict of interest.

Supplementary material

11130_2019_774_MOESM1_ESM.docx (228 kb)
ESM 1 (DOCX 228 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Departamento de Alimentos y Biotecnología, Facultad de Química, UNAMMexico CityMexico
  2. 2.Jardín Botánico, Instituto de Biología, UNAMMexico CityMexico

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