The quest to determine and use polyphenolic compounds present in fruits and vegetables as natural antioxidants has recently attracted much attention due to their beneficial health effects. In this study, the total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), antioxidant activity (AA), and individual polyphenol components of Simon No. 1, Yuzi No. 7, Shangshu 19, and Pushu 32 sweet potato cultivars (edible parts: leaf, stalk, stem, skin, and flesh) were investigated. TPC, TFC, and TAC values ranged from 440 ± 0.17-12080 ± 0.58 CAE mg/100 g DW, 94 ± 0.08-4210 ± 0.74 QE mg/100 g DW, and 7 ± 0.01-1010 ± 0.54 CGE mg/100 g DW, respectively. Yuzi No. 7 sweet potato cultivar contained significantly higher amounts of TPC, TFC, TAC, and AA in all its edible parts, followed by Pushu 32, Simon No. 1, and Shangshu 19 in that order. Regardless of the sweet potato cultivar used, TPC, TFC, and TAC of sweet potato leaves were significantly higher than those of other edible parts. High-performance liquid chromatography revealed 19 individual phenolic compounds. In general, 3,5-di-O-caffeoylquinic acid, astragalin, and cyanidin were the predominant phenolic acid, flavonoid, and anthocyanin compounds, respectively. The correlation analysis suggested that higher AA could be attributed to higher polyphenol content. Based on our results, edible parts of Yuzi No. 7 sweet potato cultivar presented the highest amounts of polyphenol content and AA suggesting the possibility of utilizing this cultivar by farmers and the food industry as a functional food product.

由于其有益健康的作用，寻求确定和使用水果和蔬菜中的多酚化合物作为天然抗氧化剂的方法最近引起了广泛关注。在这项研究中，总多酚含量（TPC），总类黄酮含量（TFC），总花色苷含量（TAC），抗氧化活性（AA）和西门1号，渝子7号，尚书19号的各个多酚成分，研究了普u 32个甘薯品种（可食部分：叶，茎，茎，皮肤和果肉）。TPC，TFC和TAC值的范围为440±0.17-12080±0.58 CAE mg / 100 g DW，94±0.08-4210±0.74 QE mg / 100 g DW和7±0.01-1010±0.54 CGE mg / 100 g DW，分别。豫字7号红薯品种在其所有可食部分均含有大量的TPC，TFC，TAC和AA，其次是普u 32号，西蒙1号。和上书19顺序 无论使用哪种红薯品种，红薯叶的TPC，TFC和TAC均显着高于其他可食用部位。高效液相色谱显示了19种酚类化合物。一般而言，3,5-di-O-咖啡酰奎尼酸，黄芪甲素和花青素分别是主要的酚酸，类黄酮和花青素化合物。相关分析表明，较高的AA可能归因于较高的多酚含量。根据我们的研究结果，玉子7号红薯品种的可食用部分具有最高的多酚含量和AA含量，这表明农民和食品工业可以将该品种用作功能性食品。