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Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
Food Chem. 2015 Nov 01; 186:90-6.FC

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Xu J
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
Su X
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
Lim S
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
Griffin J
Department of Horticulture, Kansas State University, Manhattan, KS 66506, United States.
Carey E
International Potato Center, Kumasi, Ghana.
Katz B
Department of Biochemistry, Kansas State University, Manhattan, KS 66506, United States.
Tomich J
Department of Biochemistry, Kansas State University, Manhattan, KS 66506, United States.
Smith JS
Institute of Food Science, Kansas State University, Manhattan, KS 66506, United States.
Wang W
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States. Electronic address: wwang@ksu.edu.

MeSH

AnthocyaninsChromatography, High Pressure LiquidColorCookingHot TemperatureIpomoea batatasPlant ExtractsTandem Mass Spectrometry

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

25976796

Citation

Xu, Jianteng, et al. "Characterisation and Stability of Anthocyanins in Purple-fleshed Sweet Potato P40." Food Chemistry, vol. 186, 2015, pp. 90-6.
Xu J, Su X, Lim S, et al. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chem. 2015;186:90-6.
Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., Tomich, J., Smith, J. S., & Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food Chemistry, 186, 90-6. https://doi.org/10.1016/j.foodchem.2014.08.123
Xu J, et al. Characterisation and Stability of Anthocyanins in Purple-fleshed Sweet Potato P40. Food Chem. 2015 Nov 1;186:90-6. PubMed PMID: 25976796.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. AU - Xu,Jianteng, AU - Su,Xiaoyu, AU - Lim,Soyoung, AU - Griffin,Jason, AU - Carey,Edward, AU - Katz,Benjamin, AU - Tomich,John, AU - Smith,J Scott, AU - Wang,Weiqun, Y1 - 2014/09/16/ PY - 2014/07/29/received PY - 2014/08/25/revised PY - 2014/08/27/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/12/medline KW - Anthocyanins KW - Cancer prevention KW - Cooking conditions KW - Purple-fleshed sweet potato KW - Stability SP - 90 EP - 6 JF - Food chemistry JO - Food Chem VL - 186 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25976796/Characterisation_and_stability_of_anthocyanins_in_purple_fleshed_sweet_potato_P40_ DB - PRIME DP - Unbound Medicine ER -