Publication:
Extraction, Characterization And Total Phenolic Content Of Local (Malaysian) Green Sweet Potato (Ipomoea Batatas) Leaves

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dc.contributor.authorAnuar Sanien_US
dc.contributor.authorWan Omar Bin Abdullahen_US
dc.contributor.authorThema Juhanaen_US
dc.contributor.authorMohamed Adel Mohamed Abdel Rahim Elkadien_US
dc.date.accessioned2024-05-28T05:44:37Z
dc.date.available2024-05-28T05:44:37Z
dc.date.issued2014
dc.description.abstractSweet potato leaves (SPL) have been used by malay rural folks as traditional topical medication for eczematous skin conditions especially psoriasis. Local Chinese consume green SPL as vegetable. SPL contains high amount of polyphenols, a proven antioxidant and free radical scavengers. Local green SPL was extracted for hydrophilic and lipophilic compounds using water, ethanol and hexane as solvents. Water extraction method gave the best yield per kg fresh weight. Total phenolic content was 4.48 mg GAE/g dw SPL, slightly lower of Japan's and USA's averages. HPLC analysis revealed significant amount of caffeic acid as one of its major phenolic components beside the dominant chlorogenic acid.en_US
dc.identifier.epage182
dc.identifier.issn2052-6164
dc.identifier.issue5
dc.identifier.spage175
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6261
dc.identifier.volume2
dc.language.isoen_USen_US
dc.publisherThe International Journal of Science, Commerce and Humanitiesen_US
dc.relation.ispartofThe International Journal of Science, Commerce and Humanitiesen_US
dc.subjectsweet potato, polyphenols, HPLC, total phenolic content (TPC), caffeic acid, antioxidanten_US
dc.titleExtraction, Characterization And Total Phenolic Content Of Local (Malaysian) Green Sweet Potato (Ipomoea Batatas) Leavesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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