Identification and quantification of phenolic compounds responsible for the antioxidant activity of sweet potatoes with different flesh colours using high performance thin layer chromatography (HPTLC)

Lebot Vincent, Michalet Serge, Legendre Laurent. 2016. Identification and quantification of phenolic compounds responsible for the antioxidant activity of sweet potatoes with different flesh colours using high performance thin layer chromatography (HPTLC). Journal of Food Composition and Analysis, 49 : 94-101.

https://doi.org/10.1016/j.jfca.2016.04.009

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
antioxidant properties of sweet potato 2016.pdf
Télécharger (1MB) | Demander une copie

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : The objectives of the present study were to develop a simple high performance thin layer chromatography (HPTLC)-based protocol: (i) to allow high-throughput profiling of phenolic compounds of microwaved roots from 295 sweet potato varieties and breeding lines, (ii) to quantify the content of anthocyanins and caffeoylquinic acid (CQA) derivatives, and (iii) to determine their respective contributions to the antioxidant activity of sweet potato methanolic extracts using the DPPH test. Analysed accessions were separated into three groups: white-fleshed (n = 100), orange-fleshed (n = 64) and purple-fleshed (n = 131). Purple-fleshed accessions presented the highest mean CQA content. After DPPH treatment and transmittance scanning of the plate at 517 nm, the most active free radical scavengers were found to be the four CQAs (CGA, 3,4-, 4,5- and 3,5-diCQA) while the anthocyanins were found to be less active. The total antioxidant capacity of the sweet potato methanolic extracts was mostly linked to total CQAs content. This method can now be used for fast routine analysis and selection of sweet potato breeding clones.

Mots-clés Agrovoc : patate douce, anthocyane, composé phénolique, antioxydant, couleur, variété, collection de matériel génétique, amélioration des plantes, génotype, analyse qualitative, analyse quantitative, technique analytique, chromatographie en couche mince, composition chimique, composition des aliments, Ipomoea batatas