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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(11): 1212-1217

Published online November 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Nutritional and Functional Ingredients of Sweet Potato Tips with Various Cultivars

Chae Young Hong1, Jeong Hyun Seo1, Min Young Kim2, Yoon Jeong Lee3, Mi-Nam Chung4, Hyang Sik Yoon5, Junsoo Lee1, and Heon Sang Jeong1

1Department of Food Science and Biotechnology, Chungbuk National University 2National Institute of Crop Science, 3National Institute of Horticultural and Herbal Science, and 4Bioenergy Crop Research Institute, Rural Development Administration 5Chungcheongbuk-do Agricultural Research & Extension Services

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In this study, the nutritional and functional ingredients of sweet potato tips were investigated to explore their potential as food. The crude protein content of sweet potato tip was 12.55∼19.47%, crude fat content was 2.69∼3.19%, ash content was 10.61∼13.42%, and the total chlorophyll content was 197.67∼284.91 mg/100 g. These were the highest in the Juhwangmi variety of Korean sweet potato. The total polyphenol and flavonoid content of sweet potato tips were in the range of 8.48∼42.69 mg GAE/g and 2.43∼28.74 mg CE/g, respectively, with the highest levels seen in the Pungwonmi variety. Tannin content ranged between 2.79∼25.67 mg TAE/g with the highest level seen in the Pungwonmi variety. Vitamin E content ranged between 2.74∼8.65 mg/100 g with the Hayanmi variety showing the highest levels. Six types of phenolic acids were detected, namely chlorogenic acid, caffeic acid, ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. These results suggest that sweet potato tips have high nutritive value and have potential for use as food.

Keywords: sweet potato tips, nutritional and functional ingredients, antioxidant, phenolic acid

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(11): 1212-1217

Published online November 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

고구마 품종별 끝순의 영양 및 기능성분 함량

Nutritional and Functional Ingredients of Sweet Potato Tips with Various Cultivars

Chae Young Hong*1, Jeong Hyun Seo*1, Min Young Kim*2, Yoon Jeong Lee*3, Mi-Nam Chung*4, Hyang Sik Yoon*5, Junsoo Lee*1, and Heon Sang Jeong*1

*1Department of Food Science and Biotechnology, Chungbuk National University *2National Institute of Crop Science, *3National Institute of Horticultural and Herbal Science, and *4Bioenergy Crop Research Institute, Rural Development Administration *5Chungcheongbuk-do Agricultural Research & Extension Services

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

In this study, the nutritional and functional ingredients of sweet potato tips were investigated to explore their potential as food. The crude protein content of sweet potato tip was 12.55∼19.47%, crude fat content was 2.69∼3.19%, ash content was 10.61∼13.42%, and the total chlorophyll content was 197.67∼284.91 mg/100 g. These were the highest in the Juhwangmi variety of Korean sweet potato. The total polyphenol and flavonoid content of sweet potato tips were in the range of 8.48∼42.69 mg GAE/g and 2.43∼28.74 mg CE/g, respectively, with the highest levels seen in the Pungwonmi variety. Tannin content ranged between 2.79∼25.67 mg TAE/g with the highest level seen in the Pungwonmi variety. Vitamin E content ranged between 2.74∼8.65 mg/100 g with the Hayanmi variety showing the highest levels. Six types of phenolic acids were detected, namely chlorogenic acid, caffeic acid, ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. These results suggest that sweet potato tips have high nutritive value and have potential for use as food.

Keywords: sweet potato tips, nutritional and functional ingredients, antioxidant, phenolic acid