Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts

  • Boo, Hee-Ock (Biotechnology Industrialization Center, Dongshin University) ;
  • Chon, Sang-Uk (Biotechnology Industrialization Center, Dongshin University) ;
  • Kim, Sun-Min (Biotechnology Industrialization Center, Dongshin University) ;
  • Pyo, Byung-Sik (Biotechnology Industrialization Center, Dongshin University)
  • Published : 2005.04.30


Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.


  1. Proceedings of the First International Symposium on Sweetpotato Sweetpotato and its potential impact in Liberia;Sweetpotato As-Saqui, M.A.;Villareal, R.L.(ed.);Griggs, T.D.(ed.)
  2. Field Crops Res. v.29 Effects of age at shoot removal on tuber and shoot yields at harvest of five sweetpotato(Ipomoea batatas (L.) Lam) cultivars Nwinyi, S.C.O.
  3. Proceedings of the First International Symposium on Sweetpotato Sweetpotato tips as vegetables;Sweetpotato Villareal, R.L.;Tsou. S.C.;Lo, H.F.;Chiu, S.C.;Villareal, R.L.(ed.);Griggs, T.D.(ed.)
  4. Nippon Shokuhin Kogyo Gakkaishi v.41 Evaluation method and breeding of purple sweetpotato Yamagawamurasaki (Ipomoea batatas Poir.) for raw material of food colorants Odake, K.;Hatanaka, A.;Kajiwara, T.;Muroi, T.;Nishiyama, K.;Yamakawa, O.;Terahara, N.;Yamaguchi, M.
  5. J. Food Sci. v.50 Ca, Fe, and Zn content of 'Jewel' sweetpotato greens as affected by harvesting practices Pace, R.D.;Sibiya, T.E.;Phills, B.R.;Dull, G.G.
  6. Sweet Potato. An untapped food resource Woolfe, J.A.
  7. Agric. Handb. No. 388. Agri. Res. Serv., U.S. Dep. Agri. Sweet potato culture and diseases Steinbauer, C.E.;Kushman, L.J.
  8. Farming Japan v.35 New trends of processing and use of sweetpotato in Japan Yoshimoto, M.
  9. Antioxidative activity of sweetpotato containing anthocyan pigment. KONARC Research Paper, Japan. No.1 Furuta, S.;Nishiba, Y.;Suda, I.
  10. Comm. Soil Sci. Plant Anal. v.32 Effects of experimental procedures and conditions on bioassay sensitivity of alfalfa autotoxicity Chon, S.U.;Nelson, C.J.
  11. J. Food Sci. v.35 A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage Witte, V.C.;Krause, G.F.;Bailey, M.E.
  12. Nature v.181 Antioxidant determinations by the use of a stable free radical Blosi, M.S.
  13. Korean J. Breed. v.32 no.1 A new orange colored sweetpotato (Ipomoea buratas L.) Lam.) cultivar, Sinhwangmi for the fresh and the processing Jeong, B.C.;Ahn, T.S.;Chung, M.N.;Lee, J.S.;Jeong, K.B.;Oh, Y.B.;Kim, T.G.
  14. Antioxidative compounds in the leaves of different sweetpotato cultivars. KONARC Research Paper, Japan. No.13 Islam, M.S.;Yoshimoto, M.;Yarnakawa, O.;Ishiguro, K.
  15. Food Res. Int. v.35 Buckwheat - the source of antioxidant activity in functional foods Holasova, M.;Fiedlerova, V.;Smrcinova, H.;Orsak, M.;Lachman, J.;Vavreinova, S.
  16. Food Sci. Biotechnol. v.10 Antioxidant and free radical scavenging activities of Korean wine Lee, H.J.;Koh, K.H.
  17. J. Agric. Food Chem. v.468 Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products Velioglu, Y.S.;Mazza, G.;Gao, L.;Oonah, B.D.
  18. J. Am. Oil Chem. Soc. v.71 Canola extracts as an alternative natural antioxidant for canola oil Wanasundara, U.N.;Shahidi, F.
  19. Natural antioxidants exploited commercially;Food Antioxidants Schuler, P.;Hudson, B.J.F.(ed.)
  20. J. Agri. Food Chem. v.50 Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples Gheldof, N.;Engeseth, N.J.