Simultaneous Determination of Major Anthocyanins in Purple Sweet Potato

Abstract

A simultaneous determination method using HPLC was carried out to determine the net content of anthocyanins (AN) in purple sweet potatoes (PS) and processed foods made from them. The optimum HPLC conditions, which allowed good separation of the peaks of eight major ANs (named YGM-+a, -+b, -,, --, -.b, -/a, -/b and -0) in the storage root of PS cultivar Ayamurasaki, were set by employing formic acid as an acidified solvent. Under these conditions, analysis was conducted in .* min, which is considerably shorter than the time taken in previous experiments. In HPLC analysis of standard pigment YGM-0, the calibration curve showed a good linear correlation between concentration and peak area in the concentration range +* ̮0 ῌ+* ̮-M, and the detection limit for analysis was less than ++ ng. Moreover, the introduction of a quantitative factor by comparison of a standard YGM-0 peak area with the experimental YGM peak areas simplified the simultaneous determination. This method was applied to fresh PS, dried PS powder and processed PS-based beverages (a carbonated drink and a fermented vinegar). The total major AN content was -03.+ mg/+** g in raw PS (cv. Ayamurasaki), with YGM-.b present in the largest amount, and peonidin-based ANs making up 2+῍ of total AN levels. The compositions of major ANs in the dried powder, carbonated drink and fermented vinegar were similar to that of raw PS, with the total contents at +30.3 mg/+** g, ++2.1 mg/+** g and +/.-mg/+** g, respectively.(Received Aug. 1, ,**0 ; Accepted Oct. -, ,**0)

A Modified Method for the Determination of Acylated Anthocyanins in Purple-fleshed Sweet Potato (<i>Ipomoea batatas</i> (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption

“…Reagents HPLC-grade acetonitrile and reagent-grade formic Abbreviations: Me, methyl; Cy, cyanidin; Pn, peonidin; Caf, (E)-caffeic acid; Sop, sophoroside; PHB, p-hydroxybenzoic acid; Fer, (E)-ferulic acid; Glc, glucopyranoside; RRF, relative response factor. RRFs were cited in our previous paper (Terahara et al, 2007). acid were used as the mobile phase.…”

“…Relative response factors reported in our previous paper (Terahara et al, 2007) were used for determining the eight species of acylated anthocyanins in purple-fleshed sweet potato (Fig. 1).…”

“…Previously, we reported the determination method of eight major species of acylated anthocyanins in purple-fleshed sweet potato using high-performance liquid chromatography (Terahara et al, 2007). One characteristic of this method was that the relative response factor (RRF), which is determined by the analysis of standards and used to compute the true concentrations of compounds in samples, was used for acylated anthocyanins determination.…”

Comparison of Anthocyanin and Polyphenolics in Purple Sweetpotato (<em>Ipomoea batatas</em> L.) Grown in Different Locations in Japan

“…The extracts were combined and made up to mL. A portion of the extract was filtered through a 0.45 μm membrane, and the anthocyanins were determined quantitatively by high-performance liquid chromatography (HPLC), as described [37]. were identified by their retention time and the UV-vis spectra.…”

Single-laboratory validation for the determination of caffeic acid and seven caffeoylquinic acids in sweet potato leaves

“…Because the major objective of this study was to evaluate the performance of the HPLC method, it was appropriate to use the RRF instead of the calibration curve for individual CQAs for the determination of CQAs. The RRF has been used for the HPLC determination of catechins, 18) isoflavones, 19,20) and anthocyanins 21) in tea, soybean products, and purple-fleshed sweet potato, respectively. Moreover, it was revealed that usage of RRF is effective for satisfactory precision of analysis in single-or multi-laboratory studies.…”