Comparative Study on the Antioxidant Activity of Leaf Extract and Carotenoids Extract from Ipomoea batatas var. Oren (Sweetpotato) Leaves
Ipomoea batatas (Sweetpotato) is currently ranked
sixth in the total world food production and are planted mainly for
their storage roots. The present study was undertaken to evaluate and
compare the antioxidant properties of the leaf and carotenoids extract
from the Ipomoea batatas var. Oren leaves. Total flavonoids in the
leaf extract was 144.6 ± 40.5 μg/g compared to 114.86 ± 4.35 μg/g
catechin equivalent in the carotenoids extract. Total polyphenols in
the leaf extracts (3.470 ± 0.024 GAE g/100g DW) was slightly higher
compared to carotenoids extract (2.994 ± 0.078 GAE g/100g DW).
The carotenoids extract marked a higher radical scavenging capacity
with the IC50= 491.86 μg/ml compared to leaf extract (IC50= 545.39
μg/ml). Concentration-dependent reducing activity was observed for
both extracts. Thus, the carotenoids extraction process retained most
of the antioxidant capacity from the leaves and can be made into
potential natural yellow dye with antioxidant property.
[1] A. Bolivar, C. Cevallos and C. Z. Luis, "Stoichiometric and kinetic
studies of phenolic antioxidants from Andean purple corn and redfleshed
sweetpotato," Journal of Agricultural Food Chemistry, vol. 51,
pp. 3313-3319, 2003.
[2] S. Furuta, I. Suda, Y. Nishiba and O. Yamakawa, "High tertbutylperoxyl
radical scavenging activities of sweetpotato cultivars with
purple flesh," Food Sci. Technol. Int. Tokyo, vol. 29, pp. 33-35, 1998.
[3] K. Ishiguro and M. Yoshimoto, "Lutein Content of Sweetpotato leaves
II. Cultivar Differences, Distribution in Leaves at Different Positions
and Changes during storage," National Agricultural Research Centre for
Kyushu Okinawa region (KONARC), Sweetpotato Research Front, vol.
20, pp. 4, 2007.
[4] S. M. Hue, A. N. Boyce and S. Chandran, "Influence of growth stage
and variety on the pigment levels in Ipomoea batatas (Sweetpotato)
leaves," African Journal of Agricultural Research, vol. 6(10), pp. 2379-
2385, 2011.
[5] S. M. Islam, M. Yoshimoto, S. Yahara, S. Okuno, K. Ishiguro and O.
Yamakawa, "Identification and Characterization of Foliar Polyphenolic
Composition in Sweetpotato (Ipomoea batatas L.) Genotypes," Journal
of Agricultural Food Chemistry, vol. 50, pp. 3718-3722, 2002.
[6] K. M. Fisch, V. Bohm, A. D. Wright and G. M. Konig, "Antioxidative
meroterpenoids from the brown alga Cystoseira crinite," Journal of
Natural Products, vol. 66, pp. 968-975, 2003.
[7] M. Y. Shon, T. H. Kim and N. J. Sung, "Antioxidants and free radical
scavenging activity of Phellinus baumii (Phellinus of
Hymenochaetaceae) extracts," Food Chemistry, vol. 82, pp. 593-597,
2003.
[8] M. Wettasinghe and F. Shahidi, "Antioxidant and free radicalscavenging
properties of ethanolic extracts of defatted borage (Borago
officinallis L.) seeds," Food Chemistry, vol. 67, pp. 399-414, 1999.
[9] N. Salah, N. J. Miller, G. Paganga, L. Tijburg, G. P. Bolwell and C. A.
Rice-Evans, "Polyphenolic flavanols as scavengers of aqueous phase
radicals and as chain-breaking antioxidants," Archives of Biochemistry
and Biophysics, vol. 322, pp. 339−346, 1995.
[10] R. Edge, D. J. McGarvey and T. G. Truscott, "The carotenoids as antioxidants-
a review," Journal of Photochemistry and Photobiology, vol.
41, pp. 189-200, 1997.
[11] A. M. Papas, "Beyond ╬▒-tocopherol: the role of the other tocopherols
and tocotrienols," in Phytochemicals in Nutrition and Health, M. S.
Meskin, W. R. Bidlack, A. J. Davies, & S. T. Omaye, New York: CRC
press, 2002, pp. 61-78.
[12] M. Kimura and D. B. Rodriguez-Amaya, "A scheme for obtaining
standards and HPLC quantification of leafy vegetable carotenoids,"
Journal of Food Chemistry, vol. 78, pp. 389-398, 2002.
[13] A. L. Waterhouse, "Determination of Total Phenolics," Current
Protocols in Food Analytical Chemistry, pp. I1.1.1- I1.1.8, 2002.
[14] M. Oyaizu, "Studies on products of browning reactions: antioxidative
activities of products of browning reaction prepared from glucosamine,"
Japanese Journal of Nutrition, vol. 103, pp. 413-419, 1986.
[15] S. H. Bae and H. J. Suh, "Antioxidant activities of five different
mulberry cultivars in Korea," LWT-Food Science and Technology, vol.
40, pp. 955-962, 2007.
[16] B. Sun, J.M. Ricardo-da-Silva and I. Spranger, "Critical factors of
vanillin assay for catechins and proanthocyanidins," Journal of
Agricultural Food Chemistry, vol. 46, pp. 4267-4274, 1998.
[17] M. M. E. Mervat and A. A. T. Hanan, "Antioxidant Activities, Total
Anthocyanins, Phenolics and Flavonoids Contents of Some Sweetpotato
Genotypes under Stress of Different Concentrations of Sucrose and
Sorbitol," Australian Journal of Basic and Applied Sciences, vol. 3(4),
pp. 3609-3616, 2009.
[18] N. C. Cook and S. Samman, "Flavonoids- Chemistry, metabolism,
Cardioprotective Effects, and dietary sources," Nutritional Biochemistry,
vol. 7, pp. 66-76, 1996.
[19] I. E. Dreosti, "Antioxidant polyphenols in tea, cocoa and wine,"
Nutrition, vol. 16, pp. 692-694, 2000.
[20] D. Marinova, F. Ribarova and M. Atanassova, "Total phenolics and total
flavonoids in Bulgarian fruits and vegetables," Journal of the University
of Chemical Technology and Metallurgy, vol. 40(3), pp. 255-260, 2005.
[21] Y. Nakamura, S. Watanabe, N. Miyake, H. Kohno and T. Osawa,
"Dihydrochalcones: evaluation as novel radical scavenging
antioxidants," Journal of Agricultural and Food Chemistry, vol. 51, pp.
3309-3312, 2003.
[22] T. Sawa, M. Nakao, T. Akaike, K. Ono and H. Maeda, "Akylperoxyl
radical-scavenging activity of various flavonoids and other phenolic
compounds: implicatins for the anti-tumor-promoter effect of
vegetables," Journal of Agricultural Food Chemistry, vol. 47, pp. 397-
402, 1999.
[23] M. Hajimahmoodi, N. Sadehi, B. Jannat, M. R. Oveisi, S. Madani et al.,
"Antioxidant activity, reducing power and total phenolic content of
Iranian Olive cultivar," Journal of Biological Sciences, vol. 8(4), pp.
779-783, 2008.
[24] L. Barros, M. J. Ferreira, B. Queiros, I. C. F. R. Ferreira and P. Baptista,
"Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese
wild edible mushrooms and their antioxidant activities," Food
Chemistry, vol. 103, pp. 413-419, 2007.
[25] M. S. Blois, "Antioxidant determinations by the use of a stable free
radical," Nature, vol. 181, pp. 1199-1200, 1958.
[26] R. Y. Yang, S. C. S. Tsou, T. C. Lee, P. M. Hanson and P. Y. Lai,
"Antioxidant Capacities and Daily Antioxidant Intake from Vegetables
Consumed in Taiwan," In: Symposium on Taiwan-America Agricultural
Cooperative Projects. Taichung Hsien : Agricultural Research Institute,
pp. 69-77, 2005.
[1] A. Bolivar, C. Cevallos and C. Z. Luis, "Stoichiometric and kinetic
studies of phenolic antioxidants from Andean purple corn and redfleshed
sweetpotato," Journal of Agricultural Food Chemistry, vol. 51,
pp. 3313-3319, 2003.
[2] S. Furuta, I. Suda, Y. Nishiba and O. Yamakawa, "High tertbutylperoxyl
radical scavenging activities of sweetpotato cultivars with
purple flesh," Food Sci. Technol. Int. Tokyo, vol. 29, pp. 33-35, 1998.
[3] K. Ishiguro and M. Yoshimoto, "Lutein Content of Sweetpotato leaves
II. Cultivar Differences, Distribution in Leaves at Different Positions
and Changes during storage," National Agricultural Research Centre for
Kyushu Okinawa region (KONARC), Sweetpotato Research Front, vol.
20, pp. 4, 2007.
[4] S. M. Hue, A. N. Boyce and S. Chandran, "Influence of growth stage
and variety on the pigment levels in Ipomoea batatas (Sweetpotato)
leaves," African Journal of Agricultural Research, vol. 6(10), pp. 2379-
2385, 2011.
[5] S. M. Islam, M. Yoshimoto, S. Yahara, S. Okuno, K. Ishiguro and O.
Yamakawa, "Identification and Characterization of Foliar Polyphenolic
Composition in Sweetpotato (Ipomoea batatas L.) Genotypes," Journal
of Agricultural Food Chemistry, vol. 50, pp. 3718-3722, 2002.
[6] K. M. Fisch, V. Bohm, A. D. Wright and G. M. Konig, "Antioxidative
meroterpenoids from the brown alga Cystoseira crinite," Journal of
Natural Products, vol. 66, pp. 968-975, 2003.
[7] M. Y. Shon, T. H. Kim and N. J. Sung, "Antioxidants and free radical
scavenging activity of Phellinus baumii (Phellinus of
Hymenochaetaceae) extracts," Food Chemistry, vol. 82, pp. 593-597,
2003.
[8] M. Wettasinghe and F. Shahidi, "Antioxidant and free radicalscavenging
properties of ethanolic extracts of defatted borage (Borago
officinallis L.) seeds," Food Chemistry, vol. 67, pp. 399-414, 1999.
[9] N. Salah, N. J. Miller, G. Paganga, L. Tijburg, G. P. Bolwell and C. A.
Rice-Evans, "Polyphenolic flavanols as scavengers of aqueous phase
radicals and as chain-breaking antioxidants," Archives of Biochemistry
and Biophysics, vol. 322, pp. 339−346, 1995.
[10] R. Edge, D. J. McGarvey and T. G. Truscott, "The carotenoids as antioxidants-
a review," Journal of Photochemistry and Photobiology, vol.
41, pp. 189-200, 1997.
[11] A. M. Papas, "Beyond ╬▒-tocopherol: the role of the other tocopherols
and tocotrienols," in Phytochemicals in Nutrition and Health, M. S.
Meskin, W. R. Bidlack, A. J. Davies, & S. T. Omaye, New York: CRC
press, 2002, pp. 61-78.
[12] M. Kimura and D. B. Rodriguez-Amaya, "A scheme for obtaining
standards and HPLC quantification of leafy vegetable carotenoids,"
Journal of Food Chemistry, vol. 78, pp. 389-398, 2002.
[13] A. L. Waterhouse, "Determination of Total Phenolics," Current
Protocols in Food Analytical Chemistry, pp. I1.1.1- I1.1.8, 2002.
[14] M. Oyaizu, "Studies on products of browning reactions: antioxidative
activities of products of browning reaction prepared from glucosamine,"
Japanese Journal of Nutrition, vol. 103, pp. 413-419, 1986.
[15] S. H. Bae and H. J. Suh, "Antioxidant activities of five different
mulberry cultivars in Korea," LWT-Food Science and Technology, vol.
40, pp. 955-962, 2007.
[16] B. Sun, J.M. Ricardo-da-Silva and I. Spranger, "Critical factors of
vanillin assay for catechins and proanthocyanidins," Journal of
Agricultural Food Chemistry, vol. 46, pp. 4267-4274, 1998.
[17] M. M. E. Mervat and A. A. T. Hanan, "Antioxidant Activities, Total
Anthocyanins, Phenolics and Flavonoids Contents of Some Sweetpotato
Genotypes under Stress of Different Concentrations of Sucrose and
Sorbitol," Australian Journal of Basic and Applied Sciences, vol. 3(4),
pp. 3609-3616, 2009.
[18] N. C. Cook and S. Samman, "Flavonoids- Chemistry, metabolism,
Cardioprotective Effects, and dietary sources," Nutritional Biochemistry,
vol. 7, pp. 66-76, 1996.
[19] I. E. Dreosti, "Antioxidant polyphenols in tea, cocoa and wine,"
Nutrition, vol. 16, pp. 692-694, 2000.
[20] D. Marinova, F. Ribarova and M. Atanassova, "Total phenolics and total
flavonoids in Bulgarian fruits and vegetables," Journal of the University
of Chemical Technology and Metallurgy, vol. 40(3), pp. 255-260, 2005.
[21] Y. Nakamura, S. Watanabe, N. Miyake, H. Kohno and T. Osawa,
"Dihydrochalcones: evaluation as novel radical scavenging
antioxidants," Journal of Agricultural and Food Chemistry, vol. 51, pp.
3309-3312, 2003.
[22] T. Sawa, M. Nakao, T. Akaike, K. Ono and H. Maeda, "Akylperoxyl
radical-scavenging activity of various flavonoids and other phenolic
compounds: implicatins for the anti-tumor-promoter effect of
vegetables," Journal of Agricultural Food Chemistry, vol. 47, pp. 397-
402, 1999.
[23] M. Hajimahmoodi, N. Sadehi, B. Jannat, M. R. Oveisi, S. Madani et al.,
"Antioxidant activity, reducing power and total phenolic content of
Iranian Olive cultivar," Journal of Biological Sciences, vol. 8(4), pp.
779-783, 2008.
[24] L. Barros, M. J. Ferreira, B. Queiros, I. C. F. R. Ferreira and P. Baptista,
"Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese
wild edible mushrooms and their antioxidant activities," Food
Chemistry, vol. 103, pp. 413-419, 2007.
[25] M. S. Blois, "Antioxidant determinations by the use of a stable free
radical," Nature, vol. 181, pp. 1199-1200, 1958.
[26] R. Y. Yang, S. C. S. Tsou, T. C. Lee, P. M. Hanson and P. Y. Lai,
"Antioxidant Capacities and Daily Antioxidant Intake from Vegetables
Consumed in Taiwan," In: Symposium on Taiwan-America Agricultural
Cooperative Projects. Taichung Hsien : Agricultural Research Institute,
pp. 69-77, 2005.
@article{"International Journal of Biological, Life and Agricultural Sciences:59744", author = "Seow-Mun Hue and Amru Nasrulhaq Boyce and Chandran Somasundram", title = "Comparative Study on the Antioxidant Activity of Leaf Extract and Carotenoids Extract from Ipomoea batatas var. Oren (Sweetpotato) Leaves", abstract = "Ipomoea batatas (Sweetpotato) is currently ranked
sixth in the total world food production and are planted mainly for
their storage roots. The present study was undertaken to evaluate and
compare the antioxidant properties of the leaf and carotenoids extract
from the Ipomoea batatas var. Oren leaves. Total flavonoids in the
leaf extract was 144.6 ± 40.5 μg/g compared to 114.86 ± 4.35 μg/g
catechin equivalent in the carotenoids extract. Total polyphenols in
the leaf extracts (3.470 ± 0.024 GAE g/100g DW) was slightly higher
compared to carotenoids extract (2.994 ± 0.078 GAE g/100g DW).
The carotenoids extract marked a higher radical scavenging capacity
with the IC50= 491.86 μg/ml compared to leaf extract (IC50= 545.39
μg/ml). Concentration-dependent reducing activity was observed for
both extracts. Thus, the carotenoids extraction process retained most
of the antioxidant capacity from the leaves and can be made into
potential natural yellow dye with antioxidant property.", keywords = "antioxidants, carotenoids extract, Ipomoea batatas,
sweetpotato leaves", volume = "5", number = "10", pages = "613-4", }
