Figures (4)  Tables (1)

    • Figure 1. 

      Nutritional compositions and health benefits of bioactive compounds in sweet potato leaves.

    • Figure 2. 

      Harvest, transportation and postharvest handling of sweet potato leaves.

    • Figure 3. 

      Drying, extraction and component determination of sweet potato leaves.

    • Figure 4. 

      Diverse edible parts and processed products of sweet potato leaves.

    • Theme Processing methods Application fields Main components Core effects Ref.
      Biopesticide Ethanol extraction, brine shrimp test Biopesticides Flavonoids, tannins, alkaloids, saponins Moderate toxicity, natural pesticide [20]
      Essential oils Steam distillation, GC-MS with chemometric analysis Pharmaceuticals, functional foods Germacrene D, caryophyllene, β-caryophyllene Identified oil components with bioactivities [18]
      Biochar for dye removal CaCl2 activation, microwave pyrolysis Environmental remediation High surface area biochar High dye adsorption for wastewater treatment [96]
      Superfine powder noodles Superfine grinding, incorporation into starch noodles Functional foods Polyphenols, chlorogenic acid, flavonoids Improved noodle texture and nutrition [97]
      Antioxidant Drying, milling Functional foods Phenolic, carotenoids Enhanced antioxidant, acceptability [98]
      Vine hydrolysate for single cell oils Enzymatic hydrolysis, co-fermentation Biofuel Carbon sources High lipid yield for biofuel [99]
      Powder in steamed bread Drying, milling Functional staple foods Polyphenols, fiber Improved nutrition, sensory quality [100]
      Leaf-based beverage Blanching, freeze-drying Functional drinks Polyphenols, antioxidants, vitamins Nutritious, acceptable beverage [101]
      Extract for corrosion inhibition Ethanol extraction Corrosion prevention Flavonoids, tannins 93% steel corrosion inhibition [102]
      Antibacterial gel Ethanol extraction, gel formulation Antibacterial materials Flavonoids, tannins Strong activity against Staphylococcus aureus [103]
      Leaf tea Drying, brewing Herbal teas Polyphenols, flavonoids, tannins, phytosterols High antioxidative activity with no cytotoxicity [104]
      Corrosion inhibitor Ethanol extraction, HCl test Corrosion prevention Flavonoids, tannins, alkaloids, saponins 96.7% iron corrosion inhibition [105]
      Vine for bio-butanol Pretreatment, hydrolysis, fermentation Biofuel Glucose, lignocellulose Good bio-butanol yield [106]
      Ensiled for pigs Ensiling Animal feed Protein, amino acids, dietary fiber Lower cost without affecting pig performance [107]
      Fermented smoothies Lactic acid fermentation Functional beverages Antioxidants, carotenoids, polyphenols Enhanced antioxidants, acceptability [55]
      Biodiesel catalysts Calcination Renewable energy Potassium-rich carbonates and oxides 99.5% biodiesel conversion [108]
      Phenolics and peroxidase Column chromatography Food additives Phenolic acids, flavonoids, peroxidases High phenolics, enzyme activity [109]
      Meal for rabbits Drying, mixing Animal nutrition Protein, vitamins (A, B, C, E) Optimal performance, lower cost [19]
      Pigment stability in microwave cooking Microwave treatment Functional foods Chlorophylls, carotenoids Rapid cooking preserves pigments [48]
      Green coagulant Distilled water Water treatment Carbon, oxygen, potassium, phosphorus 96% wastewater turbidity removal [110]

      Table 1. 

      Food applications and processing uses of sweet potato leaves.