Table 5.
Individual phenolic acid contents in orange‐fleshed sweet potato of different varieties
| Author | Chlorogenic acid | Caffeic acid | 4,5‐Dicaffeoylquinic acid | 3,5‐Dicaffeoylquinic acid | 3,4‐Dicaffeoylquinic acid | Total dicaffeoylquinic acid |
|---|---|---|---|---|---|---|
| Padda and Picha (2008)a (µg/g db) | 113.4–357.8 | 4.7–13.4 | 9.2–32.4 | 56.3–268.4 | 1.9–12.3 | NR |
| Grace et al. (2014)b (µg/g db) | 490 | 50 | 20 | 300 | 20 | 900 |
| Lebot et al. (2016)c (µg/g fw) |
(0–1,600) Mean 610 |
NR |
(0–1030) Mean 310 (include 3,4 diCQA) |
(0–430) Mean 170 |
NR |
(0−27,791 AU) Mean 11,020 (AU) |
Abbreviations: CafA, caffeic acid; ChlA, chlorogenic acid; diCQA, dicaffeoylquinic acid.
a
OFSP values (Rubina, Diane, California Organic, Evangeline, Darby, Beauregard varieties) from the United States and Israel.
b
Covington variety fresh samples from the United States.
c
OFSP from France (n = 64).