Comparison of Caffeoylquinic Acids and Functional Properties of Domestic Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots with Established Overseas Varieties

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Abstract

Root samples of sweet potato varieties originating from South Africa (‘Ndou’, ‘Boph-elo’, ‘Monate’, and ‘Blesbok’), the USA (‘Beauregard’), and Peru (‘199062.1′ ) were analyzed using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC/QTOF/MS) and chemometrics to characterize and compare the locally developed varieties with well-known established overseas varieties. The highest total phenol content was detected in ‘Bophelo’, followed by ‘Beauregard’ and Peruvian variety ‘199062.1’. The Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) model classified the storage roots of six sweet potato varieties into two clusters. In the OPLS-DA scatter plot, one cluster, which included Peruvian variety ‘199062.1’, was separated from the others. L-tryptophan and 3-caffeoylquinic acid (CQA) showed variable importance in projection (VIP) scores greater than 1.5. Based on the OPLS-DA-S-plot, L-tryptophan separated the other varieties from Peruvian variety ‘199062.1’. Peruvian variety ‘199062.1’ contained higher concentrations of CQA (1,3-diCQA, 1,4-diCQA, 3,5-diCQA, 4,5-diCQA, 3-CQA, and 5-CQA) and 5-hydroxy-6-methoxycoumarin 7-glucoside than other varieties. Among all sweet potato varieties analyzed, Peruvian variety ‘199062.1′ showed the highest ferric reducing antioxidant power (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, and [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] scavenging activity. Among the local sweet potato varieties, ‘Bophelo’ has the greatest potential for commercialization as it is the richest source of CQA.

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Phahlane, C. J., Laurie, S. M., Shoko, T., Manhivi, V. E., & Sivakumar, D. (2022). Comparison of Caffeoylquinic Acids and Functional Properties of Domestic Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots with Established Overseas Varieties. Foods, 11(9). https://doi.org/10.3390/foods11091329

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