Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS

Abstract

The identification and quantitation of the anthocyanins in 12 purple-fleshed sweet potato (PFSP) cultivars ('Jihei 1', 'Xuzi 3', 'Xuzi 6', 'Zhezi 4', 'Ningzi 1', 'Ningzi 2', 'Ningzi 3', 'Ning 2-2', 'Ning 6-8', 'Guangzi 1', 'Ziluolan', and 'Qinzi 1') in China were carried out using a combination of ultraperformance liquid chromatography-photodiode array (UPLC-PDA), quadrupole-time-of-flight mass spectrometry (QTOF-MS), and tandem mass spectrometry (MS/MS) analyses. Thirteen acylated anthocyanins were tentatively characterized, including two new PFSP anthocyanins, cyanidin 3-caffeoyl-vanilloyl sophoroside-5-glucoside and peonidin 3-caffeoyl-vanilloyl sophoroside-5-glucoside. The quantitative analyses of these anthocyanins were conducted using cyanidin 3-O-glucoside as a standard. The total anthocyanin content of the PFSPs depended on the cultivar. The five PFSP cultivars with the highest content of anthocyanins were 'Jihei 1', 'Xuzi 3', 'Zhezi 4', 'Ziluolan', and 'Qinzi 1'. This is the first report of the 'Ningzi 2', 'Ningzi 3', and 'Ning 2-2' PFSP cultivars containing only diacylated anthocyanins and of the 'Xuzi 6' cultivar containing single anthocyanidin-based anthocyanins.

Profiling of anthocyanins in transgenic purple‐fleshed sweet potatoes by HPLC‐MS/MS

“…In wild‐type Ayamurasaki, peo‐based (74.75 ± 0.60%) and cy‐based anthocyanins (20.68 ± 0.85%) were dominant constituents of total anthocyanins, while pg‐based anthocyanins (4.78 ± 0.48%) were minor anthocyanins. Our results showed that the ratio of peo‐based:cy‐based:pg‐based anthocyanins was 16.36:4.53:1 in wild‐type Ayamurasaki, which was similar to other reported PSP cultivars . However, the ratios were changed significantly in Lc ‐transgenic PSP.…”

“…Our results showed that the ratio of peo-based:cy-based:pg-based anthocyanins was 16.36:4.53:1 in wild-type Ayamurasaki, which was similar to other reported PSP cultivars. 21,29 However, the ratios were changed significantly in Lc-transgenic PSP. In Lc-transgenic lines, peo-based anthocyanins consisted of 38.52 ± 1.04% (Lc1), 39.36 ± 1.41% (Lc2) and 40.63 ± 1.69% (Lc3) in total anthocyanins, respectively; cy-based anthocyanins were also rich in Lc-transgenic lines, the relative contents were respectively 39.84 ± 2.72% in Lc1, 41.47 ± 1.04% in Lc2 and 42.47 ± 1.21% in Lc3.…”

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

“…Anthocyanins as water-soluble natural pigments are a class of flavonoids that commonly produce bright colours distributed in roots, fruits, leaves and flowers (He et al, 2016). The basic structure of the anthocyanins consists of anthocyanidins.…”

“…The basic structure of the anthocyanins consists of anthocyanidins. When the aglycon attached to sugars, they are named anthocyanins (He et al, 2016). In nature, thousands of anthocyanins have been identified, whose structures varied with the number and type of sugars, aliphatic acids and phenolic acids (Lee et al, 2013).…”

Structure, Functions and Biosynthetic Pathway of Naturally Occurring Anthocyanin in Sweet Potato - A Review

“…Usually, purple-fleshed sweet potato is transformed into puree (cooked puree, dried, and powdered) and used as a functional ingredient in the food processing industries [66][67][68][69]. Purple-fleshed sweet potatoes are used to produce coloured food products with excellent colour potency [69,70]. Meanwhile, crude purple-fleshed sweet potato anthocyanins are reported to inhibit the development of Bacteroides, Prevotella and Clostridium histolyticum [71].…”