Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil

Jesus, Monalisa Santana Coelho de; Santiago, Manuela Cristina Pessanha de Araújo; Pacheco, Sidney; Gouvêa, Ana Cristina Miranda Senna; Nascimento, Luzimar da Silva de Mattos do; Borguini, Renata Galhardo; Guerra, José Guilherme Marinho; Espíndola, José Antônio Azevedo; Godóy, Ronoel Luiz de Oliveira

doi:10.1590/1678-992x-2019-0309

Cited by 3 publications

(3 citation statements)

References 41 publications

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“…Radishes, red potatoes, red cabbage, black carrots, purple corn, and purple sweet potatoes contain acylated anthocyanins with high stability during processing and storage when compared to non-acylated counterparts. These acylated molecules can be used as natural colorant agents, especially in juices and water-based systems with pH lower than 3 [ 174 , 176 ]. Furthermore, acylated anthocyanins showed high resistance to in vitro simulated gastrointestinal digestion compared to less complex anthocyanins from red wine [ 177 , 178 ].…”

Section: Trends Challenges and Perspectives For Anthocyanins Application In Food Systemsmentioning

confidence: 99%

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

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Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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Section: Trends Challenges and Perspectives For Anthocyanins Application In Food Systemsmentioning

confidence: 99%

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

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“…Te immune system can be improved by consuming nutritious, diverse, balanced, and safe foods. PFSP is used in various commercial products as well as a natural food colorant [2][3][4][5]. PFSP has a deep purple color in the root and skin.…”

Section: Introductionmentioning

confidence: 99%

Genetic Variation of New Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Genotypes in Indonesia by Multivariate Analysis

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et al. 2023

International Journal of Agronomy

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Purple-fleshed sweet potato (PFSP) is a major staple food and feed material in tropical countries. The pandemic of COVID-19 that encouraged healthy lifestyles worldwide further increases the importance of PFSP. Despite its importance, the investment in research to improve PFSP in Indonesia was left behind. The objective of the research was to estimate the genetic variation and genetic distance of new PFSP genotypes prior to variety release. The research trials were arranged in a randomized block design, with nine new PFSP genotypes from polycrosses breeding as treatments and three check varieties in four growing environments in West Java, i.e., Cilembu, Jatinangor, Maja, and Karangpawitan during one season. Agronomic traits data were analyzed by the multivariate analysis. The principal component analysis (PCA) showed high genetic variation of PFSP in four environments. The eigenvalue ranges from 1.92 to 5.29 in Cilembu which contributed to 80.958% variability, 0.543–6.177 which contributed variability to 92.135% in Jatinangor, 0.824–5.695 in Karangpawitan which contributed to 92.117%, and 0.822–4.797 in Maja which contributed to 86.133%. Storage root length, storage root diameter, number of roots per plant, total root weight per plant, number of marketable/commercial roots, marketable/commercial root weight, number of roots per plot, and total storage root weight have a discriminant value of more than 0.7 in PC 1. Agglomerative hierarchical clustering (AHC) showed a wide distribution obtaining two clusters in Cilembu with euclidean distance 1.92–5.29, Jatinangor 1.72–6.09, Karangpawitan 1.28–6.38, and Maja 2.05–5.09. High genetic variation in the four environments greatly supports to the development of PFSP new varieties.

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“…The phenolic compounds contained in sweet potatoes which make of them an excellent source of antioxidant compounds are mainly found in its leaves [21,22]. Even so, their edible roots also contain derivatives of chlorogenic acid, in its mono-and di-esterified forms of caffeoylquinic acid (CQA) [23,24] (Figure 1) [25], as well as anthocyanins in the case of the purple-fleshed varieties [26][27][28], mainly in the form of acylated cyanidin and peonidin glycosides [29]. This study aims to evaluate the changes that such phenolic acid derivatives, which are present in the roots of three varieties of orange-fleshed sweet potato, undergo during different cooking processes.…”

Section: Introductionmentioning

confidence: 99%

How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)

et al. 2021

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In recent years, there has been increasing interest in the functional components of sweet potato because of its nutritional and medicinal value. The aim of this study is to analyse how much sweet potato phenolic compounds composition (derived from caffeoylquinic acids) varies as a result of cooking. Traditional techniques such as: boiling, oven roasting and more recent processing techniques such as microwave cooking were tested. Three sweet potato varieties were cooked for different periods of time and under different conditions. Ultrasound-assisted extraction (UAE) was used to extract the compounds of interest and then, a chemometric tool such as Box-Behnken design (BBD) was successfully used to evaluate and optimise the most influential factors in the extraction, i.e., temperature, solvent composition and sample-to-solvent ratio. The optimal settings for UAE were: solvent 100% methanol, a temperature of 39.4 °C and a mass/volume ratio of 0.5 g per 10 mL solvent. Oven roasting of sweet potatoes resulted in increased levels of caffeoylquinic acids, whereas prolonged cooking times in water resulted in decreasing levels of the same.

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Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil

Cited by 3 publications

References 41 publications

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Genetic Variation of New Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Genotypes in Indonesia by Multivariate Analysis

How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam)

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