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Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweetpotato (OFSP) Varieties

Abstract: This study reports the inherent phytochemicals contents in leaves and roots of nine sweetpotato varieties from Kenya. Results indicated that vitamin C content varied significantly (P<0.05) among the sweetpotato varieties regardless of the plant part, leaves having significantly (P<0.05) higher levels than in the roots. Total flavonoids and phenolic compounds differed significantly (P<0.05) among varieties, higher values were found in leaves than in roots. Flavonoids content in roots ranged from below detectable limits (Whitesp) to 25.8 mg CE/100 g (SPK031), while in leaves it ranged from 4097 to 7316 mg CE/100 g in SPK4 and Kenspot 5, respectively. Phenolic content was below detectable limit in the roots of whitesp but it was in substantial amounts in orange fleshed varieties. The β-carotene content was significantly (P< 0.05) higher in leaves (16.43-34.47 mg/100 g dry weight) than in roots (not detected-11.1 mg/100 g dry weight). Total and phytic phosphorus were directly correlated with phytates contents in leaves and the roots. Tannins and soluble oxalates varied significantly (P<0.05) with variety and plant part being higher in leaves. The current information is important for ration formulations and dietary recommendations utilizing sweetpotato leaves and roots. Future studies on effects of processing methods on these phytochemicals are recommended.

Authors: George Abong’, Tawanda Muzhingi, Michael Okoth, Fredrick Ng’ang’a, Phillis E Ochieng’, Daniel Mahuga Mbogo, Derick Malavi, Machael Akhwale, Sita Ghimire

Subjects: Phytochemicals in leaves and roots of OFSP

Pages: 11

Publisher: International Journal of Food Science

Publication Date: January 28, 2020

Identifier: https://doi.org/10.1155/2020/3567972

Keywords: antinutrients, Antioxidants, Carotenoids, phenolics, phytochemicals

HOW TO CITE

George Abong’, Tawanda Muzhingi, Michael Okoth, Fredrick Ng’ang’a, Phillis E Ochieng’, Daniel Mahuga Mbogo, Derick Malavi, Machael Akhwale, Sita Ghimire. 2020.International Journal of Food Science. Vol. 2020, ID: 3567972.