Stability and Composition Ratio of Anthocyanin Pigments from Ipomoea batatas Poir.

Abstract

Anthocyanin pigments (AN) were extracted and purified from sweet potatoes (Ipomoea batatas Poir.) of Ayamurasaki, Yamagawamurasaki, Kankei-55, Tanegashimamurasaki, Y-617, Y-637, Beniazuma (skin) and Beniimo, and examined yields, spectrum characteristics, composition ratios and' stabilities.(1) A positive correlation was observed between Emaxs of the extracts and yields of ANs provided from various sweet potatoes, and the yield of Ayamurasaki AN was the highest in the eight sweet potatoes.(2) Structures of Ayamurasaki ANs were estimated as 3-caffeoylsophoroside-5-glucosides, 3-caffeoylcaffeoylsophoroside-5-glucosides, 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucosides, and 3-caffeoylferuloylsophoroside-5-glucosides of cyanidin and peonidin by LC/MS. (3) ANs of Ayamurasaki and Yamagawamurasaki were peonidin type ANs, and Kankei-55, Tanegashimamurasaki, Y-617, Y-637 and Beniimo ANs were cyanidin type ANs. ANs in skin of' Beniazuma were different at the kind and the composition ratio from ANs inner part of the tuberous root. (4) Sweet potato ANs were stabler than the pigments of red cabbage, shiso, strawberry and apple for heating, ultraviolet rays irradiation either. Major ANs of Ayamurasaki decreased in heating and ultraviolet rays irradiation either. New ANs were detected when irradiated with ultraviolet rays.

Antioxidative Activity of Anthocyanins from Purple Sweet Potato,Ipomoera batatasCultivar Ayamurasaki

“…30) PSP anthocyanins have useful characteristics for food manufacturing, remaining stable after heating and ultraviolet irradiation. 26,27) Because they have a complex chemical structure compared to other anthocyanins, one report 29) has been published about the effects of these anthocyanins in vivo. To estimate the efficacy of PSP anthocyanins, in this study we investigated their effects in vitro and in vivo on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, their effect on hepatopathy induced by carbon tetrachloride (CCl 4 ), and their effect on the resistance of low-density lipoprotein (LDL) to oxidation.…”

“…To date, however, the study of anthocyanins has been confined mainly to grapes and berries. [21][22][23][24][25] Anthocyanins of purple sweet potato (PSP) have been noted for their stability, 26,27) physiological function, 28,29) and so on. The Ipomoea batatas cultivar Ayamurasaki is a variety of PSP, bred in Japan by selecting tubers with a large anthocyanin content.…”

Anthocyanidin-containing compounds occur in the periderm cell walls of the storage roots of sweet potato (Ipomoea batatas)

“…Both cyanidin and peonidin are present in the anthocyanins found in the vacuoles of the fleshy tissue of the storage roots of purple clones of sweet potatoes (Miyazaki et al, 1991;Miyazaki, 1992;Odake et al, 1992;Goda et al, 1997;Tsukui et al, 1999).…”

Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins.

“…and peonidin types (Yamagawamurasaki, Ayamurasaki, etc.) (Tsukui et al, 1999). The physiological regulatory action of these purple sweet potatoes has attracted attention in recent years, and functional effects of sweet potato juice such as antioxidizing activity, elimination of lipid radicals, antimutagenic activity, and inhibitory activity on angiotensin I converting enzyme have been recognized Yoshimoto et al, 1998Yoshimoto et al, , 1999.…”

“…Many reports (Goto & Kondo, 1988;Tsukui et al, , 1997Tsukui et al, , 1998Tsukui et al, , 1999Tsukui, 2000) have dealt with the utilization of AN as food coloring, as well as with their stability during cooking or processing. The instability of many types of AN in heat and/or light is considered a problem in practical use.…”