Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-10-12 DOI:10.1007/s00217-024-04606-9

Natsuki Mori, Aisya Syahmina, Hitomi Mizuno-Nakamura, Luc Teboul, Masaaki Yoneuchi, Toyonobu Usuki

{"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":"250 12","pages":"3005 - 3010"},"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.

Graphical abstract

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

从甘薯叶和茎中提取咖啡酰奎宁酸（CQAs）

甘薯（Ipomoea batatas）是一种广泛种植的蔬菜和重要的食物来源。甘薯的叶和茎含有名为咖啡酰奎宁酸（CQAs）的多酚类天然产物，具有多种生物活性，包括抑制淀粉样肽的聚集。利用修订相高效液相色谱法，定量分析了在不同溶剂和温度条件下提取的甘薯叶和茎中的 3,4-、3,5- 和 4,5-diCQA 含量。此外，还采用 Folin-Ciocalteu 法测定了多酚的总量。研究发现：（1）春季采集的叶和茎比秋季采集的叶和茎含有更多的 CQA/多酚；（2）烘烤叶和茎不会影响 CQA/多酚的含量；（3）90 ° C 下的 H2O 萃取比 5 ° C 下的 H2O 萃取能更好地获得 CQA。本研究结果表明，将甘薯叶和茎的热 H2O 提取物作为茶饮用是获得 CQAs/多酚的有效方法，是一种健康的蔬菜食品原料。图文摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

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.