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Type of publication: conference paper
Type of publication (PDB): Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Krochmal-Marczak, Barbara;Sawicka, Barbara;Danilčenko, Honorata;Jarienė, Elvyra
Title: The antioxidant properties of leaves of selected cultivars of sweet potato (Ipomoea batatas L. Lam.)
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 68-69
Date: 2017
Keywords: antioxidant properties;cultivars;leaves;sweet potato
ISBN: 9786094491207
Abstract: The leaves of sweet potato (Ipomoea batatas L.) contain a lot of vitamins beneficial for human health, e.g.: A, C, B (riboflavin). They are a great source of lutein, macro- and microelements and bioactive compounds, including antioxidants. They are characterised by a wide range of properties, including antioxidation. Eating sweet potato leaves can prevent cancer, systemic, cardiovascular or neurological diseases. Therefore, the aim of this research was to determine the contents of antioxidants in the leaves of several sweet potato cultivars. The results of the study were based on a field experiment conducted between 2015-2016 in South Eastern Poland (49.83°N; 21.85°E) in brown earth with slightly acidic pH. The experiment involved a randomised block design and 3 repetitions. The study included 10 sweet potato cultivars (Okinawa, Georgia Jet, Satsumo Imo, Beauregard, Molokai, Purple, Radiosa, White Triumph, Speckled Purple, Carmen Rubin) with various skin and flesh colours. The experiment was commenced in mid-May by planting rooted seedlings. Fertilisation remained constant during the whole experiment (80 kg N, 35 kg P, 100 kg K and 25 t.ha-1 of manure). During vegetation, potatoes were cultivated according to good agricultural practice. In BBCH phase 19 (on a 99-point BBCH scale), in the first ten days of July, 30 leaves were sampled from each sweet potato cultivar and field repetition for chemical analyses. The leaves were dried until solid with the use of thermal drying according to PN-EN ISO 712. Then, 2 grams of dried leaves was weighted and infused by pouring distilled water (100 ml) at 80° and 100 °C into the samples. The analysis of antioxidant properties of the dried sweet potato leaf infusion involved three infusion times: 2.5 and 10 minutes. The study of antioxidant effectiveness was based on the ability to deactivate free radicals with the use of the DPPH reagent
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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