Identification of Five Acylated Anthocyanins and Determination of Antioxidant Contents of Total Extracts of a Purple-Fleshed Ipomoea batatas L. Variety Grown in Burkina Faso
International Research Journal of Pure and Applied Chemistry,
Anthocyanins are bioactive compounds, which thanks to their anti-free radical properties, can protect the human body against oxidative stress. The latter can cause many diseases, such as cancer, aging. The extract of the green cap purple variety of the sweet potato (Ipomoea batatas L.) is active against the radical ABTS. Its antioxidant content is estimated at 0.183 mg E TEAC/ g fresh material. The characterization of anthocyanins was performed by high performance liquid chromatography-mass spectrometry-UV (HPLC-MS-UV) and high performance liquid chromatography-mass spectrometry (HPLC-MS/MS) analyses. These analyses allowed the identification of five anthocyanic compounds. These are: cyanidin 3-(6''-caffeoyl- 6'''-p-hydroxybenzoyl sophoroside) -5-glucoside; cyanidin 3-(6''-feruloyl 6'''-caffeoyl sophoroside) -5-glucoside; peonidin 3-(6'''-caffeoyl sophoroside)-5-glucoside; peonidin 3-(6''-caffeoyl-6'''-p-hydroxybenzoyl sophoroside) -5-glucoside; and peonidin 3-(6''-feruloyl -6'''-caffeoyl sophoroside)-5-glucoside.
- high performance liquid chromatography
- mass spectrometry
How to Cite
Jin-Ge Z, Qian-Qian Y, Ren-Yu X, Jian Z, Yu-Qing Z. Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD–ESI/MS and their antioxidant activities. Food Chem. 2014; 161:22–26.
Kim HW, Kim JB, Cho SM. Anthocyanin changes in the Korean purple‐fleshed sweet potato, Shinzami, as affected by steaming and baking. Food Chem. 2012;130:966– 972.
Jianteng X, Xiaoyu S, Soyoung L, Jason G, Edward C, Benjamin Katz, John Tomich, Scott JS, Weiqun W. Characterisation and stability of anthocyanins in purple-fleshed sweet potato. Food Chem. 2015;186:90–96.
Zhang ZC, Su GH, Luo CL. Eﬀects of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) on the serum uric acid level and xanthine oxidase activity in hyperuricemic mice. Food Funct. 2015;6:3045–3055.
Truong V, Deighton N, Thompson RT, Mcfeeters RF, Dean LO, Pecota KV. Characterization of anthocyanins and anthocyanidins in purple fleshed sweet potatoes by HPLC‐DAD/ESIMS/MS. J. Agric. Food Chem. 2010;58:404– 410.
Bovell-Benjamin A. Sweet potato: A review of its past, present, and future role in human nutrition. Adv Food Nutr Res. 2007;52:1 59.
Galan-Vidal CA, Castaneda-Ovando A, Pacheco-Hernandez ML, Paez-Hernandez ME, Rodriguez JA. Chemical studies of anthocyanins. a Rev. Food Chem. 2009;113:859–71.
Gras CC, Nemetz N, Carle R, Schweiggert RM. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts. Food Chem. 2017;235:265–27,.
Suda I, Ishikawa F, Hatakeyama M, Miyawaki M, Kudo T, Hirano K, Ito A, Yamakawa O, Horiuchi S. Intake of purple sweetpotato beverage affects on serum hepatic biomarker levels of healthy adult men with borderline hepatitis. Eur. J. Clin. Nutr. 2008;62:60–67.
Kamiloglu S, Pasli AA, Ozcelik B, Van CJ, Capanoglu E. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: effect of processing, storage conditions and in vitro gastrointestinal digestion. J. Funct. Foods. 2015;13:1– 10..
Yang Z, Tang C, Zhang J, Zhou Q, Zhang Z. Stability and antioxidant activity of anthocyanins from purple sweet potato ( Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion. Int. J. Food Sci. Technol. 2019;1–12.
Monica GM, Maria PF, Huseyin A, David T, Ivan M. Characterization and Quantitation of Anthocyanins and OtherPhenolics in Native Andean Potatoes. J. Agric. Food Chem. 2014;62(19): 4408–4416.
Miller NTJ, Diplock AC, Rice-Evans J, Davies MV, Gopinathan, Milner A. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin. Sci. 1993;84:407-412.
Santiago S, Taihua M, Hongnan S, María C A. Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period. Int. J. Food Prop. 2020;178–188.
Monalisa SCJ, Manuela CPAS, Sidney P, Ana CMGS, Luzimar dSMdN, Renata GB, José GMG, José AAE, Ronoel LOG. Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil, Food Sci. Technol. 2020 ;78(4):1
Yeong IR, Inhwan K, Jihyun L. Phenolic Composition and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas (L.) Lam.): Varietal Comparisons and Physical Distribution. Antioxidants. 2021;10:462.
Zhang JL, Chun LL, Qing Z, Zhang ZC. Isolation and identiﬁcation of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR. International Journal of Food Science and Technology. 2018;53(8):1932-1941.
Qingguo T, Izabela K, Schwartz J, Steven. Probing Anthocyanin Profiles in Purple Sweet Potato Cell Line (Ipomoeabatatas L. Cv. Ayamurasaki) by High-Performance Liquid Chromatography and Electrospray Ionization Tandem Mass Spectrometry. J. Agric. Food Chem. 2005;53:6503−6509
Giusti MME. Wrolstad R, Acylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng. J. 2003;14:217-225.
Pitt JJ. Principes et applications de la chromatographie en phase liquide-spectrométrie de masse en biochimie clinique. Clin Biochem. 2009;30(1) :19- 34.
XIANLI W, RONALD PL. Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains. J. Agric. Food Chem. 2005;53:3101−3113.
Abstract View: 257 times
PDF Download: 86 times