Abstract

CERVANTES-SIERRA, Rebeca; BARRAGAN-CONDORI, Melquiades  and  CHAQUILLA-QUILCA, Guadalupe. Antioxidant evaluation in the sweet potato purple (Ipomoea batatas L.) Leafs tea. Tecnología en Marcha [online]. 2019, vol.32, n.4, pp.51-59. ISSN 0379-3982.  http://dx.doi.org/10.18845/tm.v32i4.4790.

A purple sweet potato (Ipomoea batatas L.) leaves, a byproduct of agroindustry, mainly are used in animal feed, and also are consumed in salads as vegetable in Asian countries, a new use for these leaves in our region will be tea dinks, in order to extract bioactive compounds present in their leaves. The aim was to determine the phenolic compounds and antioxidant capacity the purple sweet potato leaves tea (TCM), an aqueous extraction at boiling temperature the dried leaves of purple sweet potato from Pachachaca valley Abancay-Apurímac, Perú was carried and analyzed, whit commercial green tea as a reference (TVC). The content of total polyphenols by Folin Ciucalteau was determined, obtaining 14.16 and 9.40 mg of GAE/ g leaves for TCM and TVC respectively. The antioxidant activity by two methods was evaluated, the first one through antioxidant capacity equivalent to Trolox (TEAC) with 2,2’-azino-bis-3-etilbenzotiazolina-6-sulfónico (ABTS), obtaining 8.61 and 7.98 μmol Trolox/mL in TCM and TVC respectively, these result evidence that TCM exhibited better bioactive compounds and antioxidant capacity, likewise TEAC by 1,1-diphenyl-2-picrylhydrazyl (DPPH) was evaluated reporting 25.16 and 25.63 μmol Trolox/g for TCM an TVC, implying that TCM display an antioxidant capacity similar to TVC considered an antioxidant beverage by excellence. A correlation r=0.9129 between polyphenols and antioxidant was also found.

Keywords : Purple sweet potato leaves; antioxidant; herbal teas; agroindustrial by-products.

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