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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. Journal of Food Composition and Analysis.
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)
ARTICLE, (2016 ) - PUBLISHEDVERSION - English (en-GB)
Journal of Food Composition and Analysis
OPENACCESS - Cirad license, info:eu-repo/semantics/restrictedAccess, https://agritrop.cirad.fr/mention_legale.html.
Audience : RESEARCHERS
Elsevier Inc.
Sujet
F60 - Physiologie et biochimie végétale, Q04 - Composition des produits alimentaires, F30 - Génétique et amélioration des plantes, U30 - Méthodes de recherche, 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
Domaines
Agriculture
Description
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. (Résumé d'auteur)
Mots-clés
Food analysis, Food composition, HPTLC fingerprinting, Method validation, Antioxidant activity evaluation, Sweet potato, Ipomoea batatas, DPPH image analysis
Langue
English (en-GB)
Auteurs
Lebot, Vincent, Michalet, Serge, Legendre, Laurent
Contributeurs
Sources
Journal of Food Composition and Analysis 49 (2016) 94–101
Couverture
Vanuatu
Nom du journal
Journal of Food Composition and Analysis