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      Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods.

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          Abstract

          In this study, the nutritional compositions of leaves from 40 sweet potato (Ipomoea batatas L.) cultivars were assessed. The correlations between antioxidant activity and crude protein, crude fat, crude fiber, carbohydrate, and polyphenol contents were determined. The crude protein, crude fiber, crude fat, carbohydrate and ash contents ranged between 16.69-31.08, 9.15-14.26, 2.08-5.28, 42.03-61.36, and 7.39-14.66g/100gdryweight(DW), respectively. According to the index of nutritional quality, sweet potato leaves are good sources of protein, fiber, and minerals, especially K, P, Ca, Mg, Fe, Mn, and Cu. The correlation coefficient between antioxidant activity and total polyphenol content was the highest (0.76032, p<0.0001), indicating that polyphenols are important antioxidants in sweet potato leaves. Sweet potato leaves, which contain several nutrients and bioactive compounds, should be consumed as leafy vegetables in an attempt to reduce malnutrition, especially in developing countries.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          0308-8146
          0308-8146
          Aug 01 2014
          : 156
          Affiliations
          [1 ] Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
          [2 ] Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China. Electronic address: mutaihua@126.com.
          Article
          S0308-8146(14)00111-3
          10.1016/j.foodchem.2014.01.079
          24629984
          a5457aeb-1260-4182-a981-9e94a59e0876
          History

          Sweet potato leaves,Proximate composition,Polyphenols,Mineral content,Index of nutritional quality,Antioxidant activity

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