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Antioxidative components of sweet potatoes.

F Hayase, H Kato

    Journal of Nutritional Science and Vitaminology
    |February 1, 1984
    PubMed
    Summary

    Sweet potato extract exhibits strong antioxidant activity, primarily due to a synergistic effect between phenolic compounds and amino acids, not solely from major phenolic acids like chlorogenic acid.

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    Area of Science:

    • Food Science
    • Biochemistry
    • Nutraceuticals

    Background:

    • Antioxidants protect against oxidative stress.
    • Sweet potatoes are a rich source of bioactive compounds.
    • Understanding the source of antioxidant activity is crucial for food applications.

    Purpose of the Study:

    • To evaluate the antioxidative activity of sweet potato extract.
    • To identify the key phenolic compounds responsible for this activity.
    • To elucidate the mechanism behind the observed antioxidant effects.

    Main Methods:

    • A 70% methanol extract of sweet potato was prepared.
    • Antioxidative activity was assessed using a linoleic acid-aqueous system.
    • High-performance liquid chromatography (HPLC) was employed for phenolic compound identification.

    Main Results:

    • The sweet potato extract demonstrated significant antioxidative activity.
    • Major identified phenolics included chlorogenic acid and isochlorogenic acids.
    • These major phenolics showed only slight individual antioxidant activity.

    Conclusions:

    • The potent antioxidant effect of sweet potato extract is attributed to a synergistic interaction.
    • This synergy likely involves phenolic compounds and amino acids present in the extract.
    • Further research into these synergistic interactions could unlock new functional food ingredients.

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