Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

作者：Kim Heon Woong; Kim Jung Bong^*; Cho Soo Muk; Chung Mi Nam; Lee Young Min; Chu Sang Mi; Che Jeong Hwan; Kim Se Na; Kim So Young; Cho Young Sook; Kim Jae Hyun; Park Hong Ju; Lee Dong Jin

来源：Food Chemistry, 2012, 130(4): 966-972.

DOI：10.1016/j.foodchem.2011.08.031

• Purple sweet potato
• Anthocyanin
• Processed forms
• Liquid chromatography diode array detection electrospray/mass spectrometry (LC-DAD-ESI/MS)

As hydrophilic pigments, anthocyanins reduce the incidence of cancer and cardiovascular diseases. In this study, the anthocyanin content and composition following steaming and baking of the roots of the Korean purple-fleshed sweet potato variety %26quot;Shinzami%26quot; were evaluated using liquid chromatography with diode array detection and electrospray ionisation/mass spectrometry (LC-DAD-ESI/MS). Anthocyanins of Shinzami were composed of mono- or di-acylated forms of p-hydroxybenzoic acid, caffeic acid and ferulic acid with the basic structure of cyanidin 3-sophoroside-5-glucoside or peonidin 3-sophoroside-5-glucoside. A total of 15 individual anthocyanins were isolated and confirmed, one of which was presumed to be a newly identified compound, peonidin 3-feruloyl-p-hydroxybenzoyl sophoroside-5-glucoside. Additionally, the amounts of di-acylated cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside and peonidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside were the highest (137.0 and 565.9 mg/100 g DW, respectively) among cyanidin and peonidin compounds. After steaming, the total anthocyanin content was reduced by nearly a half, while roasting only slightly reduced the total anthocyanin content.

• 出版日期2012-2-15