Abstract
This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (P < 0.05) among the sweet potato 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. Flavonoid contents 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 limits 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 phytate 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 sweet potato leaves and roots. Future studies on effects of processing methods on these phytochemicals are recommended.
Highlights
Sweet potato ranks seventh among the food crops in the world [1], and is a major contributor of energy and phytochemicals to the human diets, the extent of which depend on varieties and forms of utilization [2, 3]
Even though attempts have been made to determine phytochemicals content in sweet potato, the major focus has been on β-carotene with limited data on total phytochemicals and antioxidant activity variations among the Orange fleshed sweet potato (OFSP) varieties currently promoted in Kenya
Phytic acid binds phosphorus in the food matrix. e findings of the present study showed high accumulation of phosphorus being linked to high phytate content, which means that high phytate varieties may provide good amounts of phosphorus should processing mechanism significantly reduce phytates. e ratio of phytic phosphorus to total phosphorus in leaves was moderate (15–25%) and in agreement with values of 21–25 reported by Ravindra et al [55]
Summary
Sweet potato ranks seventh among the food crops in the world [1], and is a major contributor of energy and phytochemicals to the human diets, the extent of which depend on varieties and forms of utilization [2, 3]. Biofortified OFSP has been proven to be affordable, convenient, and sustainable food source of pro-vitamin A carotenoids for combating vitamin A deficiency (VAD) in Kenya and other SSA countries [5, 6]. Apart from their high β-carotene content, OFSP varieties are known to have higher levels of other phytochemicals such as flavonoids, phenolics and anthocyanins [7] that may influence the quality and stability of processed products. T 1: Physical characteristics of leaves and roots of selected sweet potato varieties grown in Kenya
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