Paper nr FSR06-28 of the Journal Series of the Dept. of Food Science, NC State Univ., Raleigh, NC 27695-7624. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agric. or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.
Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States
Article first published online: 28 JUN 2007
Journal of Food Science
Volume 72, Issue 6, pages C343–C349, August 2007
How to Cite
Truong, V.-D., McFeeters, R.F., Thompson, R.T., Dean, L.L. and Shofran, B. (2007), 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: C343–C349. doi: 10.1111/j.1750-3841.2007.00415.x
- Issue published online: 28 JUN 2007
- Article first published online: 28 JUN 2007
- MS 20070141 Submitted 2/22/2007, Accepted 4/23/2007
- caffeoylquinic acid derivatives;
- liquid chromatography;
- mass spectrometry;
- sweet potatoes;
- total phenolics
ABSTRACT: Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed-phase high-performance liquid chromatography (HPLC). Caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4-di-O-caffeoylquinic acid were well separated with an isocratic elution in less than 25 min compared to about 120 min for analyzing and re-equilibrating the column with a gradient method. The isocratic elution order of these caffeoylquinic acid derivatives was confirmed by LC-MS/MS. Chlorogenic acid was the highest in root tissues, while 3,5-di-O-caffeoylquinic acid and/or 4,5-di-O-caffeoylquinic acid were predominant in the leaves. Steam cooking resulted in statistically nonsignificant increases in the concentration of total phenolics and all the individual phenolic acids identified. 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.