The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Abstract

The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species (ROS) of the total and individual phenolic compounds from Yuzi No. 7 sweet potato leaves were investigated in this study. Sweet potato leaf polyphenols possessed significantly higher antioxidant activity than ascorbic acid, tea polyphenols, and grape seed polyphenols. Among the individual phenolic compounds, caffeic acid showed the highest antioxidant activity, followed by monocaffeoylquinic acids and dicaffeoylquinic acids, while 3,4,5-tri-O-caffeoylquinic acid showed the lowest value. Sweet potato leaf polyphenols could significantly decrease the level of intracellular ROS in a dose-dependent manner. The order of the inhibiting effect of individual phenolic compounds on the intracellular ROS level was not in accordance with that of antioxidant activity, suggesting that there was no direct relationship between antioxidant activity and intracellular ROS-inhibiting effect. Sweet potato leaves could be a good source of biologically active polyphenols with multiple applications in the development of foods, health products, pharmaceuticals, and cosmetics.