%0 Journal Article
	%A Seow-Mun Hue and  Amru Nasrulhaq Boyce and  Chandran Somasundram
	%D 2011
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 58, 2011
	%T Comparative Study on the Antioxidant Activity of Leaf Extract and Carotenoids Extract from Ipomoea batatas var. Oren (Sweetpotato) Leaves
	%U https://publications.waset.org/pdf/10688
	%V 58
	%X Ipomoea batatas (Sweetpotato) is currently ranked
sixth in the total world food production and are planted mainly for
their storage roots. The present study was undertaken to evaluate and
compare the antioxidant properties of the leaf and carotenoids extract
from the Ipomoea batatas var. Oren leaves. Total flavonoids in the
leaf extract was 144.6 ± 40.5 μg/g compared to 114.86 ± 4.35 μg/g
catechin equivalent in the carotenoids extract. Total polyphenols in
the leaf extracts (3.470 ± 0.024 GAE g/100g DW) was slightly higher
compared to carotenoids extract (2.994 ± 0.078 GAE g/100g DW).
The carotenoids extract marked a higher radical scavenging capacity
with the IC50= 491.86 μg/ml compared to leaf extract (IC50= 545.39
μg/ml). Concentration-dependent reducing activity was observed for
both extracts. Thus, the carotenoids extraction process retained most
of the antioxidant capacity from the leaves and can be made into
potential natural yellow dye with antioxidant property.
	%P 604 - 607