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Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.
J Agric Food Chem. 2010 Sep 22; 58(18):9899-904.JA

Abstract

Purple-fleshed sweet potatoes (Ipomoea batatas L.) contain a very complex anthocyanin profile due to the presence of several non-, mono-, and diacylated glucosides of cyanidin and peonidin. In this study, the anthocyanin composition of four Japanese purple sweet potato cultivars (Chiran Murasaki, Tanegashima Murasaki, Naka Murasaki, and Purple Sweet) were investigated by HPLC-DAD and ESI-MSn analyses. The HPLC chromatograms of the different cultivars show a remarkable variation of the two major pigments, cyanidin-3-(6''-caffeoylsophoroside)-5-glucoside and peonidin-3-(6''-caffeoylsophoroside)-5-glucoside, respectively. According to this, they can be categorized into two groups on the basis of the peonidin/cyanidin ratio: the cultivars Chiran Murasaki and Purple Sweet showed a high content of peonidin derivatives (peonidin type), whereas the varieties Tanegashima Murasaki and Naka Murasaki were classified as cyanidin types. By means of high-speed countercurrent chromatography (HSCCC) the nonacylated 3-sophoroside-5-glucoside of cyanidin was isolated on a preparative scale. Furthermore, it was possible to isolate the monoacylated cyanidin-3-(6''-caffeoylsophoroside)-5-glucoside as well as three diacylated major pigments, cyanidin-3-(6'',6'''-dicaffeoylsophoroside)-5-glucoside, cyanidin-3-(6''-caffeoyl-6'''-p-hydroxy-benzoylsophoroside)-5-glucoside, and peonidin-3-(6''-caffeoyl-6'''-p-hydroxybenzoyl-sophoroside)-5-glucoside. The purity and identity of the so-obtained pigments were confirmed by NMR measurements.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Montilla EC
Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany.
Hillebrand S
No affiliation info available
Butschbach D
No affiliation info available
Baldermann S
No affiliation info available
Watanabe N
No affiliation info available
Winterhalter P
No affiliation info available

MeSH

AnthocyaninsCountercurrent DistributionIpomoea batatasPigments, BiologicalPlant RootsSpecies SpecificitySpectrometry, Mass, Electrospray Ionization

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

20731350

Citation

Montilla, Elyana Cuevas, et al. "Preparative Isolation of Anthocyanins From Japanese Purple Sweet Potato (Ipomoea Batatas L.) Varieties By High-speed Countercurrent Chromatography." Journal of Agricultural and Food Chemistry, vol. 58, no. 18, 2010, pp. 9899-904.
Montilla EC, Hillebrand S, Butschbach D, et al. Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography. J Agric Food Chem. 2010;58(18):9899-904.
Montilla, E. C., Hillebrand, S., Butschbach, D., Baldermann, S., Watanabe, N., & Winterhalter, P. (2010). Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography. Journal of Agricultural and Food Chemistry, 58(18), 9899-904. https://doi.org/10.1021/jf101898j
Montilla EC, et al. Preparative Isolation of Anthocyanins From Japanese Purple Sweet Potato (Ipomoea Batatas L.) Varieties By High-speed Countercurrent Chromatography. J Agric Food Chem. 2010 Sep 22;58(18):9899-904. PubMed PMID: 20731350.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography. AU - Montilla,Elyana Cuevas, AU - Hillebrand,Silke, AU - Butschbach,Daniela, AU - Baldermann,Susanne, AU - Watanabe,Naoharu, AU - Winterhalter,Peter, PY - 2010/8/25/entrez PY - 2010/8/25/pubmed PY - 2011/1/15/medline SP - 9899 EP - 904 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 18 N2 - Purple-fleshed sweet potatoes (Ipomoea batatas L.) contain a very complex anthocyanin profile due to the presence of several non-, mono-, and diacylated glucosides of cyanidin and peonidin. In this study, the anthocyanin composition of four Japanese purple sweet potato cultivars (Chiran Murasaki, Tanegashima Murasaki, Naka Murasaki, and Purple Sweet) were investigated by HPLC-DAD and ESI-MSn analyses. The HPLC chromatograms of the different cultivars show a remarkable variation of the two major pigments, cyanidin-3-(6''-caffeoylsophoroside)-5-glucoside and peonidin-3-(6''-caffeoylsophoroside)-5-glucoside, respectively. According to this, they can be categorized into two groups on the basis of the peonidin/cyanidin ratio: the cultivars Chiran Murasaki and Purple Sweet showed a high content of peonidin derivatives (peonidin type), whereas the varieties Tanegashima Murasaki and Naka Murasaki were classified as cyanidin types. By means of high-speed countercurrent chromatography (HSCCC) the nonacylated 3-sophoroside-5-glucoside of cyanidin was isolated on a preparative scale. Furthermore, it was possible to isolate the monoacylated cyanidin-3-(6''-caffeoylsophoroside)-5-glucoside as well as three diacylated major pigments, cyanidin-3-(6'',6'''-dicaffeoylsophoroside)-5-glucoside, cyanidin-3-(6''-caffeoyl-6'''-p-hydroxy-benzoylsophoroside)-5-glucoside, and peonidin-3-(6''-caffeoyl-6'''-p-hydroxybenzoyl-sophoroside)-5-glucoside. The purity and identity of the so-obtained pigments were confirmed by NMR measurements. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20731350/Preparative_isolation_of_anthocyanins_from_Japanese_purple_sweet_potato__Ipomoea_batatas_L___varieties_by_high_speed_countercurrent_chromatography_ L2 - https://doi.org/10.1021/jf101898j DB - PRIME DP - Unbound Medicine ER -