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https://doi.org/10.5513/JCEA01/20.3.2295

Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time

Barbara Krochmal-Marczak ; Department of Food Safety, State Higher Vocational School named St. Pigonia in Krosno, Dmochowskiego 12, 38-400 Krosno, Poland
Anna Kieltyka-Dadasiewicz ; Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
Barbara Sawicka ; Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland

Puni tekst: engleski, pdf (386 KB) str. 961-966 preuzimanja: 127* citiraj
APA 6th Edition
Krochmal-Marczak, B., Kieltyka-Dadasiewicz, A. i Sawicka, B. (2019). Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time. Journal of Central European Agriculture, 20 (3), 961-966. https://doi.org/10.5513/JCEA01/20.3.2295
MLA 8th Edition
Krochmal-Marczak, Barbara, et al. "Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time." Journal of Central European Agriculture, vol. 20, br. 3, 2019, str. 961-966. https://doi.org/10.5513/JCEA01/20.3.2295. Citirano 25.10.2020.
Chicago 17th Edition
Krochmal-Marczak, Barbara, Anna Kieltyka-Dadasiewicz i Barbara Sawicka. "Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time." Journal of Central European Agriculture 20, br. 3 (2019): 961-966. https://doi.org/10.5513/JCEA01/20.3.2295
Harvard
Krochmal-Marczak, B., Kieltyka-Dadasiewicz, A., i Sawicka, B. (2019). 'Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time', Journal of Central European Agriculture, 20(3), str. 961-966. https://doi.org/10.5513/JCEA01/20.3.2295
Vancouver
Krochmal-Marczak B, Kieltyka-Dadasiewicz A, Sawicka B. Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time. Journal of Central European Agriculture [Internet]. 2019 [pristupljeno 25.10.2020.];20(3):961-966. https://doi.org/10.5513/JCEA01/20.3.2295
IEEE
B. Krochmal-Marczak, A. Kieltyka-Dadasiewicz i B. Sawicka, "Antioxidant properties of infusions from leaves of sweet potato (Ipomoea batatas L. Lam) depending on temperature and brewing time", Journal of Central European Agriculture, vol.20, br. 3, str. 961-966, 2019. [Online]. https://doi.org/10.5513/JCEA01/20.3.2295

Sažetak
Antioxidant activity of water infusions made from leaves of five sweet potato cultivars (Carmen Rubin, Georgia Jet, Beauguard, White Triumph and Satsumo Imo), originating from a field cultivation on brown and acidic soil (49°49'N 21°50'E) was determined by means of DPPH method. The field experiment was carried out using the randomized block method in triplicate. Leaves collected in the BBCH 68 phase, after drying, were brewed with water at a temperature of 80 and 100 °C, for 2, 5 and 10 minutes. The antioxidant activity of infusions from sweet potato leaves was determined applying spectrophotometric method with the DPPH radical. Individual varieties differed in antioxidant activity: the highest was White Triumph (52-57%) and the lowest - Beauguard (45-53%). The infusions prepared at 100 °C were characterized by higher antioxidant activity (52-58%) compared to those prepared with the use of water at 80 °C (4147%). The time of brewing preparation had a significant effect on antioxidant activity. Its highest value was recorded after 5 minutes, and the lowest after 2 minutes of brewing the dried sweet potato leaves. Genetic characteristics of sweet potato significantly modified the value of antioxidant potential of infusions obtained from the leaves of this species. The highest antioxidant activity characterized infusions made from leaves of varieties White Triumph and Satsumo Imo, the lowest - Beauguard.

Ključne riječi
antioxidants; DPPH; infusions; sweet potatoes

Hrčak ID: 225158

URI
https://hrcak.srce.hr/225158

[poljski]

Posjeta: 244 *