Antioxidative and Biological Activites of Extracts of Sweetpotato Tips
2007
Lee, J.S. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea), E-mail: [email protected] | Park, Y.K. (Mokpo National University, Muan, Republic of Korea) | Ahn, Y.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, H.S. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Chung, M.N. (Rural Development Administration, Suwon, Republic of Korea) | Jeong, B.C. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea) | Bang, J.K. (Mokpo Experiment Station, NICS, RDA, Muan, Republic of Korea)
This study was conducted to increase sweetpotato utilization and to determine the vegetative value of sweetpotato tips by investigating the phenolic compounds, antioxidative effect in oil, electron donating ability, nitrite scavenging effect and ACE inhibition activities. The phenolic compounds present in sweetpotato tips are the gallic, chlorogenic, gentisic, caffeic, couramic and ferulic acid, which are 16-122 times higher compared to other vegetables such as spinach, soybean sprout, and perilla leaves.
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