Antioxidative activity of water extract of sweet potato leaves in Taiwan
Journal
Food Chemistry
Journal Volume
127
Journal Issue
3
Pages
1224-1228
Date Issued
2011-08
Author(s)
Wayne C. Liao
Yung-Chang Lai
Ming-Chen Yuan
Ya-Lin Hsu
Chin-FengChan
Abstract
This study reports the preparation of four varieties of water extract from sweet potato leaves from Taiwan, including TNG10, TNG57, TNG66 and YSP, and evaluates their antioxidative activity. The EC50, values (scavenging DPPH radicals) of TNG10, TNG57, TNG66 and YSP were 0.27 +/- 0.01, 0.19 +/- 0.01, 0.41 +/- 0.02, and 0.31 +/- 0.02 mg/ml, respectively, on a freeze-dry weight basis. The total phenolic contents of these water extracts were in the order: TNG57 > TNG10 > TNG66 > YSP. The TNG10 and TNG57 extracts exhibited better reducing power and scavenging effects of superoxide radicals than did TNG66 and YSP. At a concentration of 1 mg/ml, TNG10 and TNG57 significantly protected HaCaT cells from H2O2-induced cytotoxicity. The water extracts of YSP had more flavonoids than had those of TNG66 which may have contributed to their higher activity in many antioxidative assays. These results suggest that the water extracts of all four varieties of sweet potato leaves, and especially TNG10 and TNG57, display potent antioxidative effects.
Subjects
antioxidative activity
sweet potato
reducing power
Superoxide radicals
Publisher
Elsevier Scientific Pub. Co.
Type
journal article