Varietal differences in the yield and polyphenol content of sweet potato (Ipomoea batatas L.) foliage
Author:
Affiliation:
1. NARO, Kyushu Okinawa Agricultural Research Center
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/27/4/27_587/_pdf
Reference29 articles.
1. Antia, B. S., Akpan, E.J., Okon, P. A., and Umoren. I. U. (2006). Nutritive and anti-nutritive evaluation of sweet potatoes (Ipomoea batatas) leaves. Pak. J. Nutr., 5, 166-168.
2. Castroa, A. C. C. M., Odaa, F. B., Almeida-Cincottob, M. G. J., Davançoa, M. G., Chiari-Andréob, C. B. G., Cicarellid, R. M. B., Peccininia, R. G., Zocoloe, G. J., Ribeiroe, P. R. V., Corrêab, M. A., Isaacb, V. L. B., and Santosa, A. G. (2018). Green coffee seed residue: A sustainable source of antioxidant compounds. Food Chem., 246, 48-57.
3. Coseteng, M. Y. and Lee, C. Y. (1987). Changes in Apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci. 52, 985-989.
4. Ishida, H., Suzuno, H., Sugiyama, N., Innami, S., Tadokoro, T., and Maekawa, A. (2000). Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chem., 68, 359-367.
5. Islam, M. S., Yoshimoto, M., Yahara, S., Okuno, S., Ishiguro, K., and Yamakawa, O. (2002). Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes. J. Agric. Food Chem., 50, 3718-3722.
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