Table 3.
HPLC-DAD analysis of I. batatas extracts
| Flavonoid/Phenolics | Signal wavelength | Quantity (μg/mg dry extract) | |||
|---|---|---|---|---|---|
| IPT-EA | IPT-M | IPR-EA | IPR-M | ||
| Rutin | 257 | 7.3 ± 1.12c | 0.75 ± 0.08a | 4.5 ± 0.55c | 3.7 ± 0.13c |
| Gallic acid | 279 | 0.24 ± 0.080 | nd | nd | Nd |
| Catechin | 279 | 0.74 ± 0.04a | nd | nd | 0.87 ± 0.09a |
| Caffeic acid | 325 | 1.60 ± 0.25a | 0.52 ± 0.07a | 2.17 ± 0.26b | 0.78 ± 0.11a |
| Apigenin | 325 | 0.21 ± 0.040 | 0.18 ± 0.04 | 0.13 ± 0.020 | 0.31 ± 0.05 |
| Myricetin | 368 | 2.7 ± 0.14b | nd | 01.01 ± .08a | 0.26 ± 0.03 |
| Quercetin | 368 | 0.45 ± 0.05 | nd | 1.39 ± 0.12a | 0.29 ± 0.06 |
| Kaempferol | 368 | nd | nd | 0.31 ± 0.040 | Nd |
Each value is presented as mean ± SD (n = 3)
IPT-EA I. batatas tuber-ethyl acetate extracts, IPT-M I. batatas tuber-methanol extract, IPR-EA I. batatas root-ethyl acetate extract, IPR-M I. batatas root-methanol extract
a, b, c represents the significance of flavonoid/phenolics quantified and nd stands for not detected