Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.

Abstract

Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS-MS and assess the stability during various cooking conditions. P40 possesses a high content of anthocyanins up to 14 mg/g dry matter. Total 12 acylated anthocyanins are identified. Top three anthocyanins, e.g., cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5-glucoside, and cyanidin 3-(6"-caffeoyl-6"-feruloylsophoroside)-5-glucoside, account for half of the anthocyanin contents. Over 80% of anthocyanins measured by acid hydrolysis were cyanidin derivatives, indicating P40 is unique when compared with other purple-fleshed sweet potatoes that usually contain more peonidin than cyanidin. Steaming, pressure cooking, microwaving, and frying but not baking significantly reduced 8-16% of total anthocyanin contents. Mono-acylated anthocyanins showed a higher resistance against heat than di- and non-acylated. Among of which, cyanidin 3-p-hydroxybenzoylsophoroside-5-glucoside exhibited the best thermal stability. The stable acylated and cyanidin-predominated anthocyanins in P40 may provide extra benefits for cancer prevention.

• Authors: Jianteng Xu, Xiaoyu Su, Soyoung Lim, Jason Griffin, Edward Carey, Benjamin Katz, John Tomich, J Scott Smith, Weiqun Wang
• Journal: Food chemistry (Food Chem) Vol. 186 Pg. 90-6 (Nov 01 2015) ISSN: 1873-7072 [Electronic] England
• PMID: 25976796 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Research Support, U.S. Gov't, Non-P.H.S.)
• Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.

Chemical References

• Anthocyanins
• Plant Extracts

Topics

• Anthocyanins (chemistry)
• Chromatography, High Pressure Liquid
• Color
• Cooking
• Hot Temperature
• Ipomoea batatas (chemistry)
• Plant Extracts (chemistry)
• Tandem Mass Spectrometry