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

FOOD CHEMISTRY (2014)

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期刊

FOOD CHEMISTRY
卷 156, 期 -, 页码 380-389

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.01.079

关键词

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

类别

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

资金

  1. earmarked funds for the China Agriculture Research System [CARS-11-B-19]
  2. Fundamental Research Funds for Incremental Project Budget of Chinese Academy of Agricultural Sciences [2013ZL014]

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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 7.39-14.66 g/100 g dry weight (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. (C) 2014 Elsevier Ltd. All rights reserved.

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