Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes

Abstract

Anthocyanins and hydroxycinnamic acid derivatives in the crude extracts of peel, flesh, and whole roots of 10 Chinese purple-fleshed sweetpotato genotypes were simultaneously characterized by liquid chromatography-photodiode array detector-atmospheric pressure chemical ionization-mass spectrometry (LC-PDA-APCI-MS), as well as their antioxidant activities were systematically investigated and compared. Major anthocyanins were identified as peonidin or cyanidin 3-sophoroside-5-glucoside and their acylated derivatives, e.g., peonidin 3-sophoroside-5-glucoside, peonidin 3-(6''-p-feruloylsophoroside)-5-glucoside, and cyanidin 3-(6''-p-feruloylsophoroside)-5-glucoside, and main hydroxycinnamic acid derivatives were identified as mono- and dicaffeoylquinic acids (e.g., 5-O-caffeoylquinic acid and 3,5-di-O-caffeoylquinic acid) and caffeoyl-hexoside. These main phenolic compounds identified were important contributors to the total antioxidant capacity of the tested sweetpotato samples. Additionally, great variations in contents of both total and individual phenolic compounds as well as antioxidant activities between different genotypes and among various parts of the roots were observed. This study may provide value information for breeding new lines of Chinese purple-fleshed sweetpotato and also for quality control of bioactive components during production and processing.

Potential use of byproducts from cultivation and processing of sweet potatoes

“…Studies have shown that the anthocyanins are more concentrated in the peels than the flesh or whole tubers. Peels of purple-fleshed sweet potatoes generally contained higher anthocyanins than the flesh and could be a potential source for extracting the compounds (ZHU et al, 2010). Steed also noticed that the peels of sweet potato contained nearly two times as much anthocyanin in the flesh with about 174mg ml -1 f.w.…”

Inhibition or Enhancement by 4 Pacific Island Food Plants Against Cancers Induced by 2 Amino–3-Methylimidazo[4,5-f]Quinoline in Male Fischer 344 Rats

“…Taro corms, the part of the plant that is eaten, contain the anthocyanins, cyanidin 3-glucoside (6, R = OH), pelargonidin 3-glucoside (6, R = H), and cyanidin 3-rhamnoside (20). Anthocyanins have been claimed to act as potent antioxidants, to act as antiinflammatory agents, and to inhibit human cell growth (25,(39)(40)(41)(42)(43)(44). Kim et al found that extracts from taro showed potent inhibition of superoxide radical generation in AS52 cells and differentiated HL-60 cell lines (45).…”

Chlorogenic Acid Profiles and Antioxidant Potentials of 17 Sweet Potato Varieties Cultivated in Korea: Impact of Extraction Condition and Classification by Hierarchical Clustering Analysis

“…The chlorogenic acid contents in sweet potatoes in Korea were within the range of previously reported values in other sweet potato varieties. The previously reported chlorogenic acid contents in various sweet potato genotypes were in the range of 40 -13936 μg/g sample dw [12,[14][15][16][17][18]. The chlorogenic acid contents in 8 selected Korean sweet potato varieties have been reported previously, ranging in 240.40-2386 μg/g fresh weight (fw) [13].…”

“…It has been reported that there was great variation in total phenolic content with varieties [1,8]. However, there are surprisingly not so many reports on quantitative analytical data of the profiles and quantities of individual chlorogenic acids in various sweet potatoes [11][12][13][14][15][16][17][18]. Furthermore, there are various different varieties of sweet potatoes widely cultivated in Korea for edible and/or food processing purposes.…”