title: Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato.
abstract: Recently, a new red vinegar has been developed via fermentation with the storage root of purple-fleshed sweetpotato, Ipomoea batatas L. cv. Ayamurasaki. The red vinegar had a higher antioxidative activity than white or black vinegars. The red vinegar contained some new components possibly derived from the original purple sweetpotato. A major component was isolated using preparative HPLC, and the chemical structure was determined to be 6-O-(E)-caffeoyl-(2-O-beta-d-glucopyranosyl)-alpha-d-glucopyranose (caffeoylsophorose) by MS and NMR. Because the caffeoylsophorose showed a high antioxidative activity, it plays an important functional role in red vinegar as do anthocyanins and other components. Examination of the mechanism of formation is now in progress.
authors.affiliation: Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki 884-0003, Japan. terahara@nankyudai.ac.jp
authors.forename: Norihiko
authors.initials: N
authors.lastname: Terahara
authors.forename: Toshiro
authors.initials: T
authors.lastname: Matsui
authors.forename: Keiichi
authors.initials: K
authors.lastname: Fukui
authors.forename: Kazusato
authors.initials: K
authors.lastname: Matsugano
authors.forename: Koichi
authors.initials: K
authors.lastname: Sugita
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Matsumoto
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000872:Anthocyanins / Q000032:analysis / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001713:Biphenyl Compounds; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D004187:Disaccharides / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000378:metabolism; D007202:Indicators and Reagents / Q000378:metabolism; D027723:Ipomoea batatas / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D013058:Mass Spectrometry / Q000379:methods; D010851:Picrates / Q000378:metabolism; D018517:Plant Roots / Q000737:chemistry
chemical_list: C475258:6-O-caffeoyl-(2-O-glucopyranosyl)-glucopyranose; D000872:Anthocyanins; D000975:Antioxidants; D001713:Biphenyl Compounds; D004187:Disaccharides; D016166:Free Radical Scavengers; D007202:Indicators and Reagents; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl; D019342:Acetic Acid