{"title":"Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems","authors":"Natsuki Mori, Aisya Syahmina, Hitomi Mizuno-Nakamura, Luc Teboul, Masaaki Yoneuchi, Toyonobu Usuki","doi":"10.1007/s00217-024-04606-9","DOIUrl":null,"url":null,"abstract":"<div><p>Sweet potato, <i>Ipomoea batatas</i>, is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H<sub>2</sub>O at 90 °C provides better yield of CQAs than extraction in H<sub>2</sub>O at 5 °C. The results of the present study suggest that drinking hot H<sub>2</sub>O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04606-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sweet potato, Ipomoea batatas, is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H2O at 90 °C provides better yield of CQAs than extraction in H2O at 5 °C. The results of the present study suggest that drinking hot H2O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.