ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2007
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2007 International Scholars Journals
Full Length Research Paper
Analysis of phenolic compounds in Ugandan sweet potato varieties (NSP, SPK AND TZ)
Agnes M. Nandutu1, Mike Clifford2* and Nazlin K. Howell3
1Makerere University, Science Faculty, Biochemistry Department, P. O. Box, 7062 Kampala, Uganda.
2&3University of Surrey, School of Biomedical and Molecular Sciences, Guildford, Surrey GU2 7XH, UK.
Accepted 17 July 2007
Abstract
Sweet potato varieties: Nsp, Tz and Spk obtained from Uganda were used in this study. Several phenolic compounds were identified on the basis of their mass spectra in full scan mode and the pattern of their fragmentation. The major compounds found were caffeoylquinic acid, dicaffeoylquinic acid, coumaroylquinic acid, feruloylquinic acid and caffeoylferuloylquinic acids. This is the first time that caffeoylferuloylquinic isomers have been identified in sweet potato samples.
Key words: Sweet potato, phenolic compounds, chlorogenic acids