Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems

• Published in: European food research & technology Vol. 250; no. 12; pp. 3005 - 3010
• Main Authors: Mori, Natsuki, Syahmina, Aisya, Mizuno-Nakamura, Hitomi, Teboul, Luc, Yoneuchi, Masaaki, Usuki, Toyonobu
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.12.2024; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Biotechnology; Caffeoylquinic acid; Chemistry; Chemistry and Materials Science; Food; Food processing; Food Science; Food sources; Forestry; Ipomoea batatas; Leaves; Liquid chromatography; Natural products; Original Paper; Polyphenols; Potatoes; Stems; Sweet potatoes; Vegetables; β-Amyloid; Extraction; Caffeoylquinic acids; Sweet potato; HPLC
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-024-04606-9

Sweet potato, Ipomoea batatas , is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H 2 O at 90 °C provides better yield of CQAs than extraction in H 2 O at 5 °C. The results of the present study suggest that drinking hot H 2 O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material. Graphical abstract