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KMID : 1134820200490111212
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1212 ~ p.1217
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Nutritional and Functional Ingredients of Sweet Potato Tips with Various Cultivars
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Hong Chae-Young
Seo Jeong-Hyun
Kim Min-Young
Lee Yoon-Jeong
Chung Mi-Nam
Yoon Hyang-Sik
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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In this study, the nutritional and functional ingredients of sweet potato tips were investigated to explore their potential as food. The crude protein content of sweet potato tip was 12.55∼19.47%, crude fat content was 2.69∼3.19%, ash content was 10.61∼13.42%, and the total chlorophyll content was 197.67∼284.91 mg/100 g. These were the highest in the Juhwangmi variety of Korean sweet potato. The total polyphenol and flavonoid content of sweet potato tips were in the range of 8.48∼42.69 mg GAE/g and 2.43∼28.74 mg CE/g, respectively, with the highest levels seen in the Pungwonmi variety. Tannin content ranged between 2.79∼25.67 mg TAE/g with the highest level seen in the Pungwonmi variety. Vitamin E content ranged between 2.74∼8.65 mg/100 g with the Hayanmi variety showing the highest levels. Six types of phenolic acids were detected, namely chlorogenic acid, caffeic acid, ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. These results suggest that sweet potato tips have high nutritive value and have potential for use as food.
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KEYWORD
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sweet potato tips, nutritional and functional ingredients, antioxidant, phenolic acid
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