The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Table 1

Individual phenolic compound composition of Yuzi No. 7 sweet potato leaf polyphenols.

Peak number	Retention time (min)	Identification	Standard curve		Peak area	Content (%, DW)
1	1.47	5-CQA	y = 11.372x − 0.428	0.9962	54.72 ± 0.85	2.42 ± 0.07
2	1.91	3-CQA	y = 9.909x + 0.286	1.0000	19.63 ± 0.23	0.98 ± 0.02
3	2.10	4-CQA	y = 25.894x − 17.128	0.9988	32.27 ± 0.19	0.95 ± 0.01
4	2.92	CA	y = 28.183x − 1.211	1.0000	4.12 ± 0.07	0.09 ± 0.01
5	4.16	4,5-CQA	y = 9.208x − 7.244	0.9987	386.51 ± 3.68	21.38 ± 0.21
6	4.54	3,5-CQA	y = 18.056x − 18.405	0.9981	1292.36 ± 22.32	36.30 ± 0.19
7	4.88	3,4-CQA	y = 15.353x − 12.021	0.9987	371.93 ± 5.16	25.01 ± 0.42
8	6.87	3,4,5-CQA	y = 6.218x − 5.158	0.9949	26.84 ± 0.99	2.57 ± 0.08

5-CQA: 5-O-caffeoylquinic acid; 3-CQA: 3-O-caffeoylquinic acid; 4-CQA: 4-O-caffeoylquinic acid; CA: caffeic acid; 4,5-CQA: 4,5-di-O-caffeoylquinic acid; 3,5-CQA: 3,5-di-O-caffeoylquinic acid; 3,4-CQA: 3,4-di-O-caffeoylquinic acid; and 3,4,5-CQA: 3,4,5-tri-O-caffeoylquinic acid. Values were means ± SD of three determinations.