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Food Chem. 2015 Nov 1;186:90-6. doi: 10.1016/j.foodchem.2014.08.123. Epub 2014 Sep 16.

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.

Author information

1
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
2
Department of Horticulture, Kansas State University, Manhattan, KS 66506, United States.
3
International Potato Center, Kumasi, Ghana.
4
Department of Biochemistry, Kansas State University, Manhattan, KS 66506, United States.
5
Institute of Food Science, Kansas State University, Manhattan, KS 66506, United States.
6
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States. Electronic address: wwang@ksu.edu.

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.

KEYWORDS:

Anthocyanins; Cancer prevention; Cooking conditions; Purple-fleshed sweet potato; Stability

PMID:
25976796
DOI:
10.1016/j.foodchem.2014.08.123
[Indexed for MEDLINE]
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