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KMID : 1134820170460111343
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1343 ~ p.1349
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Lutein, β-Carotene, and Polyphenol Contents of Sweet Potato Leaves under Different Extraction Conditions
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Li Meishan
Jang Gwi-Yeong
Lee Sang-Hoon
Hwang Se-Gu
Shin Hyun-Min
Kim Hong-Sig
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was carried out to determine the simultaneous extraction conditions of functional components (lutein, β-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 β-carotene content were obtained by the 2nd extraction at an ethanol concentration of 90%. The extraction yields of lutein and β-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 (IC50) 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.
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KEYWORD
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sweet potato leaves, carotenoids, phenolic acid, antioxidant activity
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