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Home / File / Evaluation of Eight Orange Fleshed Sweetpotato (OFSP) Varieties for their Total Antioxidant, Total Carotenoid and Polyphenolic Contents

Evaluation of Eight Orange Fleshed Sweetpotato (OFSP) Varieties for their Total Antioxidant, Total Carotenoid and Polyphenolic Contents

Eight varieties of OFSP whose yields ranged from 6 t/ha (Caromex) to 15.22 t/ha (BF82xCIP-18) have a water content less than the current value observed for OFSP (71%).These varieties have been studied for their total antioxidant contents (TAC), total polyphenolic contents (TPC) and total carotenoid contents (TCC) using Ferric Reducing Antioxidant Power (FRAP), Folin-Ciocalteu reagent (FCR) and a method described by McMurry respectively. TAC differed significantly (p < 0.05) depending on the variety. Among the varieties obtained by crossing, BF92xResisto-14 and BF92xCIP-6 with the highest levels of total antioxidants (respectively 4.12 and 3.04 mg of Trolox equivalent/g of dw), had also the highest levels of total polyphenols (respectively 2.432 and 2.269 mg of Gallic acid equivalents/g of dw) and total carotenoids (respectively 0.180 and 0.132 mg of Beta-carotene equivalents/g of dw). There was a good correlation first, between the TAC and the TPC (r2 = 0.957) and between the TAC and the TCC (r2 = 0.867) on the other. Antioxidant activities observed may be due to the effect of synergy between polyphenols and carotenoids.

Authors: Moumouni Koala, Adama Hema, Eloi Palé, Abdoulaye Sérémé, Jérôme Belem, Mouhoussine Nacro, SOME Koussao, Moumouni Koala, Adama Hema, Eloi Palé, Abdoulaye Sérémé, Jérôme Belem, Mouhoussine Nacro, SOME Koussao

Contributors: SOME Koussao, SOME Koussao

Subjects: Micronutrient analysis

Pages: 7

Publisher: Journal of Natural Sciences Research

Publication Date: 2013

Rights: Open access

Keywords: Carotenoids, Polyphenolic contents

HOW TO CITE

Koala, M., Hema, A., Somé, K., Palé, E., Sérémé, A., Belem, J. and Nacro, M. 2013. Evaluation of Eight Orange Fleshed Sweetpotato (OFSP) Varieties for Their Total Antioxidant, Total Carotenoid and Polyphenolic. Journal of Natural Sciences Research, 3(4); p 67-73.