Isaac Scientific Publishing

Journal of Advances in Molecular Biology

Bioactive Compounds in Organic Sweetpotato

Download PDF (384.8 KB) PP. 81 - 90 Pub. Date: September 1, 2017

DOI: 10.22606/jamb.2017.12001


  • Sochinwechi Nwosisi
    Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville TN, 37209 USA
  • Dilip Nandwani*
    Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville TN, 37209 USA
  • Ramasamy Ravi
    Department of Agriculture and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville TN, 37209 USA


Bioactive compounds in foods have gained popularity worldwide for beneficial effects on human wellbeing. Opportunities for a bioactive food or component, for diet, begin with identifying a link between a bioactive food or ingredient and health or to a disease. The role of bio-actives in health has been established with many research findings. At present bioactive components that promote weight management and lower the risk of obesity, diabetes, and cardiovascular disease have received the most attention. Sweetpotato contains various types of bioactive compounds such as phenolic compounds and carotenoids. Phenolic compounds that are found in sweetpotato include phenolic acids and anthocyanins, which are predominant in purple-flesh sweetpotato. Carotenoids, such as α-carotene, β-carotene, and β-5 cryptoxanthin are predominant in orange-fleshed sweetpotato. Sweetpotato is rich in dietary fiber, minerals, vitamins and bioactive compounds such as beta-carotene, phenolic acids and anthocyanins which provide sweetpotato with distinctive flesh colors like cream, yellow, orange and purple.


Carotenoids, dietary phytochemicals, organic agriculture, root crop, vitamins


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