Antioxidant Activity and Proline Content in Hot Water, Ethanol, and Methanol Extracts of Sweet Potato Varieties
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To compare the antioxidant and anti-stress activity of three sweet potato varieties, total flavonoid and total polyphenol content, ABTS+ and DPPH free radical scavenging activity, SOD-like activity and proline content were measured in the extracts of purple, pumpkin, and chestnut sweet potatoes. The highest contents of the total polyphenol and total flavonoid compounds were observed in 70% ethanol and hot water extracts of purple sweet potato, respectively, while the lowest values were observed in hot water and 70% ethanol extracts of pumpkin sweet potato, respectively. ABTS+ free radical scavenging activity of purple sweet potato was observed to be the highest from 100% methanol extracts, and that of purple sweet potato showed the lowest in hot water extracts. The highest DPPH free radical scavenging activity was observed in 100% methanol extracts of purple sweet potato, whereas the lowest activity was observed in hot water extracts of chestnut sweet potatoes. Total flavonoid content was higher than total polyphenol content in all purple, pumpkin, and chestnut sweet potato. DPPH free radical scavenging activity was higher than ABTS free radical scavenging activity in hot water, 70% ethanol, and 100% methanol extracts of purple sweet potato. SOD-like activities of three varieties of sweet potato extracts in hot water were similar. However, purple sweet potato extracts were higher than that of other sweet potatoes extracts in 70% ethanol and 100% methanol. Especially 70% ethanol and 100% methanol extracts of purple sweet potato showed one-half activity compared to ascorbic acid used as a control. Proline content of purple sweet potato was observed to be the highest from 100% methanol extracts, and that of chestnut sweet potato showed the lowest in hot water extracts. In conclusion, purple sweet potato showed the highest antioxidant and anti-stress activity and all three sweet potatoes are worth being utilized as natural antioxidants and anti-stress substances.
Abstract
To compare the antioxidant and anti-stress activity of three sweet potato varieties, total flavonoid and total polyphenol content, ABTS+ and DPPH free radical scavenging activity, SOD-like activity and proline content were measured in the extracts of purple, pumpkin, and chestnut sweet potatoes. The highest contents of the total polyphenol and total flavonoid compounds were observed in 70% ethanol and hot water extracts of purple sweet potato, respectively, while the lowest values were observed in hot water and 70% ethanol extracts of pumpkin sweet potato, respectively. ABTS+ free radical scavenging activity of purple sweet potato was observed to be the highest from 100% methanol extracts, and that of purple sweet potato showed the lowest in hot water extracts. The highest DPPH free radical scavenging activity was observed in 100% methanol extracts of purple sweet potato, whereas the lowest activity was observed in hot water extracts of chestnut sweet potatoes. Total flavonoid content was higher than total polyphenol content in all purple, pumpkin, and chestnut sweet potato. DPPH free radical scavenging activity was higher than ABTS free radical scavenging activity in hot water, 70% ethanol, and 100% methanol extracts of purple sweet potato. SOD-like activities of three varieties of sweet potato extracts in hot water were similar. However, purple sweet potato extracts were higher than that of other sweet potatoes extracts in 70% ethanol and 100% methanol. Especially 70% ethanol and 100% methanol extracts of purple sweet potato showed one-half activity compared to ascorbic acid used as a control. Proline content of purple sweet potato was observed to be the highest from 100% methanol extracts, and that of chestnut sweet potato showed the lowest in hot water extracts. In conclusion, purple sweet potato showed the highest antioxidant and anti-stress activity and all three sweet potatoes are worth being utilized as natural antioxidants and anti-stress substances.
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