Sweet potato (Ipomoea batatas [L.] Lam 'Tainong 57') storage root mucilage with antioxidant activities in vitro

Dong Jiann Huang, Hsien Jung Chen, Wen chi Hou, Chun Der Lin, Yaw Huei Lin

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Sweet potato storage root mucilage was extracted and purified by SDS and heating treatments. Total antioxidant activity, DPPH (1,1-diphenyl-2-picrylhydrazyl) staining, reducing power method, metal ion-dependent hydroxyl radical, FTC (ferric thiocyanate) method, and protection of calf thymus DNA against hydroxyl radical-induced damage were studied. Half-inhibition concentrations, IC50, were 0.08 mg/ml and IC50 > 0.1 mg/ml, respectively, for the crude and purified mucilage in the total antioxidant activity test. In the DPPH staining, the crude and purified mucilage appeared as white spots when they were diluted to 50 and 100 μg per application, respectively. Like total antioxidant activity, reducing power, scavenging capacity against hydroxyl radical, FTC activity and protection of calf thymus DNA against hydroxyl radical-induced damage were found in the mucilage. It is suggested that the mucilage might contribute its antioxidant activities against both hydroxyl and peroxyl radicals.

Original languageEnglish
Pages (from-to)774-781
Number of pages8
JournalFood Chemistry
Volume98
Issue number4
DOIs
Publication statusPublished - 2006

Keywords

  • 1,1-Diphenyl-2- picryl hydrazyl (DPPH)
  • Antioxidant
  • Hydroxyl radical
  • Mucilage
  • Peroxyl radical
  • Sweet potato

ASJC Scopus subject areas

  • Food Science

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