1. Ipomoea batatas (L.) Lam.: a rich source of lipophilic phytochemicals
- Author
-
Manuela Gouveia, Nélia Freitas, Nereida Cordeiro, and Marisa Faria
- Subjects
Campesterol ,Phytochemicals ,alpha-Tocopherol ,Gas chromatography−mass spectrometry ,Health benefits ,Ipomoea ,Ipomea batatas (L.) Lam ,Faculdade de Ciências Exatas e da Engenharia ,chemistry.chemical_compound ,Dry weight ,Botany ,Cultivar ,Food science ,Ipomoea batatas ,Lipophilic extractives ,biology ,Plant Extracts ,Phytosterol ,Fatty Acids ,food and beverages ,Phytosterols ,General Chemistry ,biology.organism_classification ,Sterols ,chemistry ,Sweet potato ,lipids (amino acids, peptides, and proteins) ,Gas chromatography–mass spectrometry ,General Agricultural and Biological Sciences ,Nutritive Value - Abstract
The lipophilic extracts from the storage root of 13 cultivars of sweet potato (Ipomoea batatas (L.) Lam.) were evaluated by gas chromatography-mass spectrometry with the aim to valorize them and offer information on their nutritional properties and potential health benefits. The amount of lipophilic extractives ranged from 0.87 to 1.32% dry weight. Fatty acids and sterols were the major families of compounds identified. The most abundant saturated and unsaturated fatty acids were hexadecanoic acid (182-428 mg/kg) and octadeca-9,12-dienoic acid (133-554 mg/kg), respectively. β-Sitosterol was the principal phytosterol, representing 55.2-77.6% of this family, followed by campesterol. Long-chain aliphatic alcohols and α-tocopherol were also detected but in smaller amounts. The results suggest that sweet potato should be considered as an important dietary source of lipophilic phytochemicals.
- Published
- 2013