Journals A-Z
All Subjects
Free Journals
sciepub.com
American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
Issue 3, Volume 4
Article Metrics
  • 30164
    Views
  • 26627
    Saves
  • 1
    Citations
  • 1027
    Likes
Export Article
American Journal of Food Science and Technology. 2016, 4(3), 70-80
DOI: 10.12691/ajfst-4-3-3
Open AccessArticle

Some Bioactive Constituents, Antioxidant, and Antimutagenic Activities in the Leaves of Ipomoea batatas Lam. Genotypes

Shahidul Islam1,

1Department of Agriculture, University of Arkansas-Pine Bluff, 153 Woodard Hall, 1200 North University Drive, Mail Slot 4913, Pine Bluff, AR 71601, USA

Pub. Date: May 24, 2016
View Full Text Full Text PDF Full Text ePUB

Cite this paper:
Shahidul Islam. Some Bioactive Constituents, Antioxidant, and Antimutagenic Activities in the Leaves of Ipomoea batatas Lam. Genotypes. American Journal of Food Science and Technology. 2016; 4(3):70-80. doi: 10.12691/ajfst-4-3-3

Abstract

The sweetpotato leaves are rich in phytonutrients such as polyphenolics, vitamins, protein, iron, calcium, and zinc. The sweetpotato is also selected by the United States National Aeronautics and Space Administration to develop in a controlled ecological life provision system as a key food basis. Therefore to find out suitable genotypes with higher phytonutrients contents and the physiological functions were compared in leaves of sixty sweetpotato (Ipomoea batatas Lam.) genotypes. Total phenol, carotenoid, anthocyanin and flavonoids contents of the sweetpotato leaves ranged from 2.0 to 22.5 (g/100g DW), 0.9 to 23.4 (beta carotene equivalents/100g; BET/100g), 2.2 to 24.5 (color value/g DW) and 62.8 to 272.2 (catechin equivalents; µg/g), respectively. The coefficient of variation (CV) of the caffeoylquinic acid (CQA) namely caffeic acid (CA), chlorogenic acid (ChA), 4,5-diCQA, 3,5-diCQA, 3,4-diCQA and 3,4,5-triCQA of the genotypes were 124.9%, 83.9%, 76.1%, 83.2%, 104.4% and 96.5%, respectively. The fallouts demonstrate that radical scavenging activity (RSA) broadly fluctuate among the genotypes (0.21-2.3 µmole Trolox/mg DW). Antimutagenicity in the leaves was explored using the Salmonella typhimurium TA 98. The genotypes effectively decreased the reverse mutation induced by Trp-P-1, and the mutagenic activities were dose dependent. Furthermore, the caffeic acid derivatives also capable of reduced the reverse mutation persuaded by Trp-P-1, Trp-P-2, IQ, and DEGB extract of grilled beef. Among the CAD, the 3, 4, 5-tri-CQA significantly higher earmarked the reverse mutation followed by 4-5 di-CQA. Sweetpotato leaves had a high concentration of naturally active biological compounds that show significant physiological functions, which might have values in the anticipation of certain human health conditions.

Keywords:
anthocyanin carotenoid flavonoid phenolic acids physiological functions sweetpotato leaves

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Villareal RL, Tsou SC, Lo HF, Chiu SC. Sweetpotato tips as vegetables. In: SweetPotato. Proceedings of the First International Symposium, Villareal RL, Griggs TD, Eds., AVRDC, Shanhua, Taiwan, pp 313-320 (1982).
 
[2]  As-Saqui MA. Sweetpotato and its potential impact in Liberia. In: Sweetpotato Proceedings of the First International Symposium; Villareal RL, Griggs TD, Eds, p. 59 (1982).
 
[3]  Nwinyi SCO. Effect of age at shoot removal on tuber and shoot yields at harvest of five sweetpotato (Ipomoea batatas (L.) Lam) cultivars. Field Crops Res, 29:47-54 (1992).
 
[4]  Pace RD, Sibiya TE, Phills BR, Dull GG. Ca, Fe and Zn content of ‘Jewel’ sweetpotato greens as affected by harvesting practices. J. Food Sci. 50:940-941 (1985).
 
[5]  AVRDC. Composition of edible fiber in sweetpotato tips. Asian Vegetable Research and Development Center Progress Report, 310-313 (1985).
 
[6]  Woolfe JA. Sweetpotato. An untapped food resource, Cambridge University Press, Cambridge, UK, pp 118-187 (1992).
 
[7]  Yoshimoto, M. New trends in processing and use of sweetpotato in Japan, Farming Japan, 35:22-28 (2001).
 
[8]  Shih M, Kuo C, Chiang W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mutagenic response of spleen lymphocytes of sweet potatoes. Food Chem. 117:114-21 (2009).
 
[9]  Dini I, Tenore GC, Dini A. Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties. Food Chem. 113:411-19 (2009).
 
[10]  Mors WB, Rizzini CT, Pereira NA. Medicinal plants of Brazil. Algonac: Reference Publishing Inc., Brazil. (2000).
 
[11]  Jha A, Bhattacharya A. Preparation and evaluation of sweet potato starch-blended sodium alginate microbeads. Asian J Pharm. 3:299-303 (2009).
 
[12]  Hoff JE, Howe JM, Mitchell CA. Nutritional and cultural aspects of plant species selection for a controlled ecological life support system. NASA Contractor Rep, 166324, Moffett Field, CA 1982).
 
[13]  Harborne JB. The Flavonoids: Advances in research since 1986. London, U.K.: Chapman & Hall (1994).
 
[14]  Rhodes D, Handa S, Bressan, R.A. Metabolic changes associated with adaptation of plant cells to water stress. Plant Physiol., 82:890-903 (1986).
 
[15]  Meyer AS, Heinonen M, Frankel EN. Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chem., 61:71-75 (1998).
 
[16]  Islam S, Yoshimoto M, Yamakawa O, Ishiguro K, Yoshinaga M. Antioxidative compounds in the leaves of sweetpotato cultivars. Sweetpotato Res. Front, 13: 4 (2002a).
 
[17]  Islam S, Yoshimoto M, Yahara S, Terahara N, Yamakawa O. Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves. Biosci. Biotechnol. Biochem. 66:2483-2486 (2002b).
 
[18]  Islam S, Yoshimoto M, Yahara S, Okuno S, Ishiguro K, Yamakawa O. Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes. J Agric Food Chem. 50:3718-3722 (2002c).
 
[19]  Islam S, Yoshimoto M, Yamakawa O. Distribution and physiological function of caffeoylquinic acid derivatives in sweetpotato genotypes. J. Food Sci, 68:111-118 (2003a).
 
[20]  Islam S, Yoshimoto M, Ishiguro K, Yamakawa O. Bioactive and Functional properties of Ipomoea Batatas L. Leaves. Acta Hortic. 628: 693-699 (2003b).
 
[21]  Islam S. Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition. J. Food Sci, 71:13-21 (2006).
 
[22]  Harbone JB. Plant phenolics, In: Bell EA, Charlwood BV (Eds.). Encyclopedia of plant physiology. New series, vol. 8. Springer Verlag, Berlin, Germany. pp. 329-402 (1980).
 
[23]  Heim KE, Tagliaferro AR, Bobilya DJ. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationship. J Nutri Biochem. 13:572-584 (2002).
 
[24]  Foote CS. Free radicals in biology. 3rd ed. Academic press. New York, pp. 85-133 (1976).
 
[25]  Hue SM, Boyce AN, Somasundram C. Comparative study on the antioxidant activity of leaf extract and carotenoids extract from Ipomoea batatas var. oren (sweetpotato). World Aca. Sci., Eng. Techn, 5:10-26 (2011).
 
[26]  Hue SM, Boyce AN, Somasundram C. Antioxidant activity, phenolic and flavonoid contents in the leaves of different varieties of sweetpotato (Ipomoea batatas). Aust. J. Crop. Sci. 6:375-380 (2012).
 
[27]  Kamei H, Kojima T, Hasegawa M, Koide T, Umeda T, Yukawa T, Terade K. Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest. 13:590-594 (1995).
 
[28]  Islam S, Jalaluddin M, Garner JO, Yoshimoto M, Yamakawa O. Artificial shading and temperature influence on anthocyanin compositions in sweetpotato leaves. HortScience. 40:176-1801 (2005).
 
[29]  Karaivanova M, Drenska D, Ovcharov RA. Modification of the toxic effects of platinum complexes with anthocyanins. Eksp. Med. Morfol, 29:19-24 (1990).
 
[30]  Gibb C, Glover V, Sandler M. In vitro inhibition of phenolsulphotransferase by food and drink constituents. Biochem. Pharmacol. 36:2325-2330 (1997).
 
[31]  Costantino L, Rastelli G, Albasini A. Anthocyanidines as inhibitors of xanthine oxide. Pharmazie, 50:573-574 (1995).
 
[32]  Hagerman AE, Ried KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL. High molecular weight plant polyphenolics (tannins) as biological antioxidants. J. Agric. Food Chem. 46:1887-1892 (1998).
 
[33]  Huang MT, Ferraro T. Phenolic compounds in food and cancer prevention. In: Phenolic compounds in food and their effects on health: Antioxidant cancer prevention. Hung MT, Ho CT, Lee CY. Eds, ACS Symp. Ser. 5078. American Chemical Society, Washington, D.C, pp 220-238 (1991).
 
[34]  Peluso G, Feo VD, Simone FD, Bresciano E, Vuotto ML. Studies on the inhibitory effects of caffeoylquinic acids on monocyte migration and superoxide anion production. J. Nat. Prod. 58:639-646 (1995).
 
[35]  Stevens KL, Wilson RE, Friedman M. Inactivation of a tetrachloroimide mutagen from simulated processing water. J. Agric. Food Chem. 43:2424-2427 (1995).
 
[36]  Shimozono H, Kobori M, Shinmoto H, Tsushida T. Suppression of the melanogenesis of mouse melanoma B 16 cells by sweetpotato extract. Nippon Shokuhin Kagaku Kogaku Kaishi. 43:313-317 (1996)
 
[37]  Shahrzed S, Bitsch I. Determination of some pharmacologically active phenolic acids in juices by high-performance liquid chromatography. J. Chromatogr. 741:223-231 (1996).
 
[38]  Kaul A, Khanduja KL. Polyphenols inhibit promotional phase of tumorigenesis: Relevance of superoxide radicals. Nutr. and Cancer. 32:81-85 (1998).
 
[39]  Prior RL, Cao G, Martin A, Sofic E, McEwen J, Brien CO, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity and variety of Vaccinium species. J. Agric. Food Chem. 46:2686-2693 (1998).
 
[40]  Yoshimoto M, Okuno S, Kumagai T, Yoshinaga M, Yamakawa O. Distribution of antimutagenic components in colored sweetpotatoes. J. Japan Agric. Res. Quarterly, 33:143-148 (1999).
 
[41]  Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66:401-436 (1999).
 
[42]  Ames BN, McCann J, Yamasaki E. Methods for detecting carcinogens and mutagens with Salmonella/mammalian microsome mutagenicity test. Mutat Res. 31:347-364 (1975).
 
[43]  Islam S. Potential Chemo-preventative properties isolated from Ipomoea batatas leaves. In: Functional Foods and Chronic Diseases. Publisher: Functional Food Center at D & A Inc., TX., USA, pp. 96-109 (2008).
 
[44]  Islam S. Polyphenol contents and caffeic acid derivatives from leaves of Ipomoea batatas genotypes. Acta Hortic. 841:527-530 (2009).
 
[45]  Islam S. Medicinal and Nutritional Qualities of Sweetpotato Tips and Leave. Published by Cooperative Extension Service. FSA6135, p. 1-4 (2014).
 
[46]  Islam I, Shaikh A, Islam S. Antimutagenic and antioxidative potential phytochemicals from sweetpotato. Int. J. Cancer Res, 5:83-94 (2009).
 
[47]  Nagao M, Honda M, Seino Y, Yahagi T, Sugimura T. Mutagenicities of smoke condensates and the charred surface of fish and meat. Cancer Lett, 2:221-227 (1977).
 
[48]  Kasai H, Nishimura S, Wakabayashi K, Nagao M, Sugimura T. Chemical synthesis of 2-amino-3-methylimidazo[4,5-f] quinoline (IQ), a potent mutagen isolated from broiled fish. Proc. Japan Acad, 6:382-384 (1980).
 
[49]  Yamaizumi Z, Shimoi T, Kasai H, Nishimura S, Takahashi Y, Nagao M, Sugimura T. Detection of potent mutagens, Trp-P-1 and Trp-P-2, in broiled fish. Cancer Lett, 9:75-83 (1980).
 
[50]  Shinohara K, Kurogi M, Miwa M, Kong Z, Hosoda H. Antimutagenicity of dialyzates of vegetables and fruits. Agric Biol Chem. 52:369-1375 (1988).
 
[51]  Yamakawa O, Yoshimoto, M. Sweetpotato as food materials with physiological functions. Acta Hortic, 583:179-185 (2002).
 
[52]  Islam S, Jalaluddin M. Sweetpotato- a potential nutritionally rich multifunctional food crop for Arkansas: J. Arkansas Agric. Rural Dev, 4:3-7 (2004).
 
[53]  Yoshimoto M, Okuno S, Kumagai T, Yoshinaga M, Yamakawa O, Yamaguchi M, Yamada J. Antimutagenicity of sweetpotato (Ipomoea batatas) roots. Biosci. Biotechnol. Biochem. 63:537-541 (1999).
 
[54]  Shimizu T, Nakamura M. Purple sweetpotato color, In: M. Fuji (Ed). Natural Food Colorants. Kohrin Corporation, Tokyo, Japan, p. 224-225 (1993).
 
[55]  Sun B, Ricardo-da-Silvam JM, Spranger I. Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem, 46:4267-4274 (1998).
 
[56]  Thaipong K, Boonprakob U, Crosby K. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Comp Anal. 19:669-675 (2006).
 
[57]  Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol, 28:25-30 (1995).
 
[58]  Furuta S, Suda I, Nishiba Y, Yamakawa O. High tert-butylperoxyl radical scavenging activities of sweetpotato cultivars with purple flesh. Food Sci. Technol. Int, 4; 33-35 (1998).
 
[59]  Suda I, Yamakawa O, Matsugano K, Sugita K, Akuma K, Irisa K, Tokumaru F. Changes of serum γ–GTP, GOT and GPT levels in hepatic function-weakling subjects by ingestion of high anthocyanin sweetpotato juice. Nippon Shokuhin Kagaku Kogaku Kaishi, 45:611-617 (1998).
 
[60]  Rice-Evans CA, Miller NJ, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci, 2:152-159 (1997).
 
[61]  Huang YT, Hwang JJ, Lee PP, Ke FC, Huang JH, Huang CJ, Kandaswami C, Middleton E, Lee MT. Effects of luteolin and quercetin, inhibitors of tyrosine kinase, on cell growth and metastasis-associated properties in A431 cells overexpressing epidermal growth factor receptor. Brit. J. Pharmacol, 128:999-1010 (1999).
 
[62]  Caltagirone S, Rossi C, Poggi A, Ranelletti FO, Natali PG, Brunetti M, Aiello FB, Piantelli M. Flavonoids apigenin and quercetin inhibit melanoma growth and metastatic potential. Intl. J. Cancer, 87:595-600 (2000).
 
[63]  Jaakola L, Maatta-Riihinen K, Karenlampi S, Hohtola A. Activation of flavonoid biosynthesis by solar radiation in bilberry (Vaccinium myrtillus L.) leaves. Planta, 218:721-728 (2004).
 
[64]  Nkongho GO, Achidi AU, Ntonifor NN, Numfor FA, Dingha BN, Jackai LEN, Bonsi CK. Sweetpotatoes in Cameroon: Nutritional profile of leaves and their potential new use in local foods. Af. J. Agric. Res, 9:1371-1377 (2014).
 
[65]  Fidrianny I, Windyaswari AS, Wirasutisna KR. DPPH scavenging activity of various extracts of sweetpotatoes leaves with varying tubers colors. Int. J. Res. Pharm. Sci, 3:133-145 (2013).
 
[66]  Islam S, Yoshimoto M, Ishiguro K, Okuno S, Yamakawa O. Effect of Artificial shading and temperature on radicial scavenging activity and polyphenolic composition in sweetpotato (Ipomoea batatas L.) leaves. J. Amer. Soc. Hort. Sci, 128:182-187 (2003).
 
[67]  Ho CT. Phenolic compounds in food. In: Phenolic compounds in food and their effects on health. Ho CT, Lee CY, Hung MT. Eds, ACS Symposium Series 506, Washington, DC, pp 2-7 (1992).
 
[68]  Kinsella JE, Frankel E, German B, Kanner J. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol, 47:85-89 (1993).
 
[69]  Papes AM, Vitamin E. Tocopherols and tocotrienols. Antioxidant status, diet, nutrition and health, Papes AM, Ed.; CRC press, Boca Roton, FL, pp 189-210 (1999).
 
[70]  Kurata R, Adachi M, Yamakawa O, Yoshimoto M. Growth suppression of human cancer cells by polyphenolics from sweetpotato (Ipomoea batatas L.) leaves. J. Agric. Food Chem, 55:185-190 (2007).
 
[71]  Karna P, Gundala SR, Gupta MV, Shamsi SA, Pace RD, Yates C, Narayan S, Aneja R. Polyphenol-rich sweetpotato greens extract inhibits proliferation and indues apoptosis in prostate cancer cells in vitro and in vivo. Carcinogenesis, 32:1872-1880 (2011).
 
[72]  Ishida H, Suzuno H, Sugiyama N, Innami A, Tadokoro T, Maekawa A. Nutritive evaluation on chemical components of leaves, stalks and stems of sweetpotatos (Ipomoea batatas poir). Food Chem, 68:359-367 (2000).
 
[73]  Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen elderly study. Lancet, 342:1007-1011 (1993).
 
[74]  Knekt P, Jarvinen R, Reunanen A, Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. Br. Med. J. 312:478-481 (1996).
 
[75]  Mahmood N, Moore PS, Tommasi ND, Simone FD, Colman S, Hay AJ, Pizza C. Inhibition of HIV infection by caffeoylquinic acid derivatives. Antiviral Chem Chemother, 4:235-240 (1993).
 
[76]  Kimura Y, Okuda H, Okuda T, Hatano T, Agata I, Arichi S. Studies on the activities of tannins and related compounds from medicinal plants and drugs. VI. Inhibitory effects of caffeoylquinic acids on histamine release from rat peritoneal mast cells. Chem Pharm Bull, 43:690-696 (1985).
 
[77]  Kwon HC, Jung CM, Shin CG, Lee JK, Choi SU, Kim SY, Lee KR. A new caffeoylquiic acid from Aster scaber and its inhibitory activity against human immunodeficiency virus-1 (HIV-1) integrase. Chem. Pharm. Bull, 48:1796-1798 (2000).
 
[78]  Yagasaki K, Miura Y, Okauchi R, Furuse T. Inhibitory effects of chlorogenic acid and its related compounds on the invasion of hepatoma cells in culture. Cytotechnol, 33:229-235 (2000).
 
[79]  Murayama T, Yada H, Kobori M, Shinmoto H, Tsushida T. Evaluation of three antioxidants and their identification and radical scavenging activity in edible chrysanthemums. J Japan Soc Hort Sci, 72:236-242 (2002).
 
[80]  Walter WM, Purcell AE, McCollum GK. Use of high-pressure liquid chromatography for analysis of sweetpotato phenolics. J Agric Food Chem., 27:38-941 (1979).
 
[81]  Shimozono H, Kobori M, Shinmoto H, Tsushida T. Suppression of the melanogenesis of mouse melanoma B 16 cells by sweetpotato extract. Nippon Shokuhin Kagaku Kogaku Kaishi, 43:313-317 (1996).
 
[82]  Peluso G, Feo VD, Simone FD, Bresciano E, Vuotto ML. Studies on the inhibitory effects of caffeoylquinic acids on monocyte migration and superoxide anion production. J Nat Prod, 58:639-646 (1995).
 
Manuscript template