Selected purple-fleshed sweet potato genotypes with high anthocyanin contents

Abstract

Purple-fleshed sweet potato with high anthocyanins is beneficial to health due to its antioxidant activity. Therefore, 13 promising genotypes of purple-fleshed sweet potato and two improved varieties as checks (Antin 2 and Antin 3) were studied their physical, chemical and sensorial characteristics. The results showed that the flesh colors ranged from red-purple, deep purple to white purplish and their lightness values (L*) negatively correlated with anthocyanin contents (R 2 = 0.65). Six promising genotypes contained anthocyanins >100 mg/100 fw with the highest value observed in RIS 10051-01 (155.47 mg/100 g fw) that was similar to Antin 2. Antin 3 showed the highest content of anthocyanins among all genotypes (177.48 g/100 g fw). MSU 10002-05 and MSU 10010-43 genotypes had higher dry matter contents (33.43% and 37.85%) than Antin 2 and Antin 3, suggesting their promising use for flour processing. High anthocyanins is normally associated with a bitter taste, however the steamed tubers of two deep purple genotypes, namely MSU 10010-43 and Antin 3 and one white purplish genotype (MSU 1000115) were fairly liked for their color, texture and taste attributes, hence they are tailored for steamed food purposes. This information supports the breeder to release a new variety of purple- fleshed sweet potatoes.

Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making

“…Meanwhile, MSU 06028-71 and MSU 06014-51showed the smallest L* values, suggesting the deepest purple color. The L* values of both genotypes were slightly higher (less purple) than those of Antin 3 and RIS 10043-02 genotypes (35.57 and 36.70, respectively) as reported by [20]. Three purple genotypes originated from North Carolina; USA even had deeper color with L* values ranged from 15.3 to 19.4 [21].…”

“…Three purple genotypes originated from North Carolina; USA even had deeper color with L* values ranged from 15.3 to 19.4 [21]. The L* value was negatively correlated with the anthocyanin content [17,20], suggesting that the lower the L* value, the darker or deeper purple color of the flesh (Table 1) and the higher content of anthocyanins. The anthocyanin contents ranged from 4.29 mg to 123.92 mg/100 g (equivalent to cyanidin 3-glycoside) with highest value noted in MSU 06046-48 and the lowest value in MSU 06046-74 as previously reported by [17].…”

“…The taste of all wet noodles derived from 12 genotypes were fairly liked by the panelists. Purple sweet potato also contained phenolic compounds in addition to anthocyanins that may give bitter and astringent mouth feel [20][21][22][23][24][25][26][27][28][29], particularly when consumed as a boiled or steamed tuber. However, such taste seemed to be less detected in the noodles produced as the sweet potato mash proportion used was only 40% and the other blends were wheat flour and tapioca (60%).…”

Anthocyanin-Rich Vegetables for Human Consumption – Focus on Potato, Sweetpotato and Tomato

“…It is an ideal assay for quantifying total phenol and anthocyanin contents in plants. Interestingly, in sweetpotato, the root-flesh color (red-purple, deep purple to white purplish) and their lightness values (L*) were negatively correlated (R 2 = 0.65) with anthocyanin content [16]. Indirectly this specified that deep colored root-flesh contains more anthocyanins.…”

“…High anthocyanin content is associated with a bitter taste. However, the steamed tubers of two deep purple genotypes (MSU10010-43, 'Antin 3') and one white-purplish genotype (MSU1000115) showed differences in texture and taste [16]. Genotypic differences among purple-fleshed sweetpotato genotypes were also reported for developing nutritious food products with respect to their physical properties (yield, lightness, hardness) and sensory attributes (color, aroma, texture, taste).…”