Changes in polyphenolic content and radical-scavenging activity of sweet potato (Ipomoea batatas L.) during storage at optimal and low temperatures.
Polyphenolic content and radical-scavenging activities (RSA) of four sweet potato (Ipomoea batatas L.) cultivars were characterized after storage at optimal (15 degrees C) or low temperature (5 degrees C) for 0, 13, 26, and 37 days. The polyphenolic content increased during storage in three cultivars but not in 'Murasakimasari'. The change in 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (DPPH-RSA) correlated very well with polyphenolic content. The increases in polyphenolics and the RSA in 'Benimasari' were significantly greater during storage at 5 degrees C than at 15 degrees C. The main polyphenolic components in all cultivars were chlorogenic acid (ChA) and 3,5-di-O-caffeoylquinic acid (3,5-diCQA). ChA level increased more at 5 degrees C than at 15 degrees C, whereas that of 3,5-diCQA was greater at 15 degrees C. Caffeoylquinic acids and RSA in 'Murasakimasari', which contains a large amount of anthocyanin in flesh tissue, were extremely high at the beginning of storage and remained nearly constant or decreased over time. A non-caffeoylquinic acid component that increased during storage, especially in 'J-Red' at 15 degrees C, was purified by successive chromatographic steps. The isolate was identified as caffeoyl sucrose [CSu, 6-O-caffeoyl-(beta- d-fructofuranosyl-(2-->1))-alpha-D-glucopyranoside] by fast atom bombardment-mass spectroscopy (FAB-MS), infrared spectroscopy (IR), and nuclear magnetic resonance spectroscopy (NMR). These results suggest that storage under cultivar-dependent, controlled temperature is one approach for increasing desirable physiologic function associated with RSA of polyphenolic compounds in sweet potato roots.
Miyakonojo Upland Farming Research Station, National Agricultural Research Center for Kyushu Okinawa Region, Miyazaki, Japan. kuro@affrc.go.jp
Koji
K
Ishiguro
Shoji
S
Yahara
Makoto
M
Yoshimoto
D005419:Flavonoids / Q000032:analysis*; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000032:analysis*; D027723:Ipomoea batatas / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D035281:Plant Tubers / Q000737:chemistry; D059808:Polyphenols; D011801:Quinic Acid / Q000031:analogs & derivatives / Q000032:analysis; D013696:Temperature
D005419:Flavonoids; D016166:Free Radical Scavengers; D010636:Phenols; D059808:Polyphenols; C472707:caffeoylquinic acid; D011801:Quinic Acid