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http://dx.doi.org/10.3746/jkfn.2017.46.11.1343

Lutein, β-Carotene, and Polyphenol Contents of Sweet Potato Leaves under Different Extraction Conditions  

Li, Meishan (Department of Food Science and Biotechnology, Chungbuk National University)
Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University)
Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University)
Hwang, Se Gu (Department Crop Science, Chungbuk Agricultural Research and Extension Service)
Sin, Hyun Man (Department Crop Science, Chungbuk Agricultural Research and Extension Service)
Kim, Hong Sig (Department of Crop Science, Chungbuk National University)
Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University)
Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.11, 2017 , pp. 1343-1349 More about this Journal
Abstract
This study was carried out to determine the simultaneous extraction conditions of functional components (lutein, ${\beta}$-carotene, total polyphenol, flavonoids, and phenolic compounds) from sweet potato leaves and to evaluate the antioxidant activities. Extraction conditions included different ethanol concentrations (1st extraction: 99.9% ethanol; 2nd extraction: 50~90% ethanol) and times (30, 60, and 90 min). The highest values of lutein and ${\beta}$-carotene content were obtained by the 2nd extraction at an ethanol concentration of 90%. The extraction yields of lutein and ${\beta}$-carotene decreased with increasing extraction time. The maximum polyphenol, flavonoid, and total phenolic acid contents and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities were 32.3 mg gallic acid equivalent/g, 17.0 mg catechin equivalent/g, 2,842.6 mg/100 g, 17.0 mg ascorbic acid equivalent/g, and 1.94 mg/mL ($IC_{50}$) at the 2nd extraction with an ethanol concentration of 60%. The optimum extraction conditions were as follows; ethanol concentrations of the extraction solvent were 99.9% (1st extraction) and 60% (2nd extraction), and extraction time was 30 min.
Keywords
sweet potato leaves; carotenoids; phenolic acid; antioxidant activity;
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