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How-Chiun Wu and Chun-Chih Lin

( Bakhshi and Arakawa, 2006 ). Ultraviolet light (peak at 404 nm) was detected in the white FLs ( Fig. 1 ) and therefore could be a contributory factor toward the high phenolic compound concentrations. In addition, of all the phenolics, caffeic acid in

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Howard F. Harrison Jr, Trevor R. Mitchell, Joseph K. Peterson, W. Patrick Wechter, George F. Majetich, and Maurice E. Snook

. 1996a , 1996b ; Zhu et al., 1999 ); and reduction of the high cholesterol accumulation associated with ethanol consumption in rats ( Wojcicki, 1978 ). Fig. 1. Structures of caffeic acid, chlorogenic acid, and 3,4-, 3,5-, and 4

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Howard F. Harrison, Joseph K. Peterson, and Maurice E. Snook

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Md. Shahidul Islam, Makoto Yoshimoto, Koji Ishiguro, Shigenori Okuno, and Osamu Yamakawa

The phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions. Compared to cultivar differences, there was less effect of temperature and shading on the total phenolic content in sweetpotato leaves, however certain polyphenolic components differed widely among the treatments. The positive correlation between the radical scavenging activity and the level of total phenolics (r = 0.62) suggests that phenolic compounds are important antioxidant components of sweetpotato leaves. All the reverse-phase high-performance liquid chromatography (RP-HPLC) profiles of the cultivars tested showed peaks at the same retention times but peak areas of individual phenolic compounds differed with respective temperature and shading treatments. The phenolic compounds identified in the sweetpotato leaf were caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. Most of the phenolic compounds were highest in leaves from plants grown at 20 °C without shading except 4,5-di-O-caffeoylquinic acid. The results indicate that growing leaves under moderately high temperatures and in full sun enhances the accumulation of phenolic components. These phenolic components have possible value in enhancing human health.

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Malkeet S. Padda and D.H. Picha

, caffeic acid, Folin-Denis reagent, and 1,1-diphenyl-2-picrylhydazyl (DPPH) reagent were purchased from Sigma-Aldrich (St. Louis). Standards of three isomers (4,5-diCQA, 3,5-diCQA, 3,4-diCQA) of isochlorogenic acid were provided by M. Yoshimoto. Plant

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Malkeet S. Padda and David H. Picha

phenolic antioxidant compounds such as chlorogenic acid, caffeic acid, and dicaffeoylquinic acids with different antimutagenic effects ( Walter et al., 1979 ; Yoshimoto et al., 2002 ). The increase in phenolic content and antioxidant activity was observed

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Youssef Rouphael, Mariateresa Cardarelli, Luigi Lucini, Elvira Rea, and Giuseppe Colla

, chlorogenic acid, cynarin, luteolin, caffeic acid, and the concentration of the nutrient solution. Results Biomass production. The leaf dry biomass of artichoke and cardoon at 23 and 70 d after sowing (DAS) and the total leaf biomass were significantly

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Carolyn F. Scagel and Jungmin Lee

quantified as caffeic acid equivalents at 320 nm and flavonol-glycosides were quantified as quercetin-rutinoside equivalents at 370 nm based on external standards. Polyphenolics were identified based on ultraviolet-visible spectra, retention time, authentic

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Muttalip Gündoğdu, Tuncay Kan, and Mustafa Kenan Gecer

) . Chlorogenic acid (5-caffeoylquinic acid) is the dominant phenolic compound in apricots. The other phenolic compounds determined in apricots are neochlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and their esters. (+)-Catechin and (−)-epicatechin

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Valentina Schmitzer, Robert Veberic, Gregor Osterc, and Franci Stampar

chromatograph (HPLC) system. Samples were analyzed using a Thermo Finnigan Surveyor HPLC system (Thermo Scientific, San Jose, CA) with a diode array detector at 280 nm (gallic acid, protocatechuic acid, catechin, chlorogenic acid, caffeic acid, p -coumaric acid