Changes in Contents of Caffeic Acid and Seven Species of Caffeoylquinic Acids in Sweet Potato Cultivar “Suioh” Leaves During Boiling Treatment

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  • Sasaki Kazunori
    Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
  • Oki Tomoyuki
    Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
  • Kai Yumi
    Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization
  • Okuno Shigenori
    Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization

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  • サツマイモ「すいおう」葉身中のカフェオイルキナ酸類の茹で処理による変動
  • サツマイモ 「 スイオウ 」 ハ シン チュウ ノ カフェオイルキナ サンルイ ノ ユデ ショリ ニ ヨル ヘンドウ

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Abstract

During boiling treatment of sweet potato cultivar, “Suioh” leaves, the contents of caffeic acid (CA), 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,5-dicaffeoylquinic acid and 3,4,5-tricaffeoylquinic acid (3,4,5-triCQA) were significantly decreased. However, no significant changes of 4-caffeoylquinic acid and 3,4-dicaffeoylquinic acid were observed, and the content of 4,5-dicaffeoylquinic acid was significantly increased. When each standard solution of CA and caffeoylquinic acids (CQAs) were heated to 100°C, structural isomers were generated from mono-CQAs and di-CQAs, although no significant changes were observed in CA and 3,4,5-triCQA. Therefore, differences in the contents of CA and CQAs during boiling treatment of “Suioh” leaves might be attributed to the formation of structural isomers of mono-CQAs or di-CQAs, in addition to the broth outflow of CA and CQAs in the leaves.

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