Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
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.
['Xu|Jianteng|J|', 'Su|Xiaoyu|X|', 'Lim|Soyoung|S|', 'Griffin|Jason|J|', 'Carey|Edward|E|', 'Katz|Benjamin|B|', 'Tomich|John|J|', 'Smith|J Scott|JS|', 'Wang|Weiqun|W|']
D000872:Anthocyanins D002851:Chromatography, High Pressure Liquid D003116:Color D003296:Cooking D006358:Hot Temperature D027723:Ipomoea batatas D010936:Plant Extracts D053719:Tandem Mass Spectrometry
Stability Anthocyanins Purple-fleshed sweet potato Cooking conditions Cancer prevention