title: Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
abstract: Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS-MS and assess the stability during various cooking conditions. P40 possesses a high content of anthocyanins up to 14 mg/g dry matter. Total 12 acylated anthocyanins are identified. Top three anthocyanins, e.g., cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5-glucoside, and cyanidin 3-(6"-caffeoyl-6"-feruloylsophoroside)-5-glucoside, account for half of the anthocyanin contents. Over 80% of anthocyanins measured by acid hydrolysis were cyanidin derivatives, indicating P40 is unique when compared with other purple-fleshed sweet potatoes that usually contain more peonidin than cyanidin. Steaming, pressure cooking, microwaving, and frying but not baking significantly reduced 8-16% of total anthocyanin contents. Mono-acylated anthocyanins showed a higher resistance against heat than di- and non-acylated. Among of which, cyanidin 3-p-hydroxybenzoylsophoroside-5-glucoside exhibited the best thermal stability. The stable acylated and cyanidin-predominated anthocyanins in P40 may provide extra benefits for cancer prevention.
authors.affiliation: Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Jianteng
authors.initials: J
authors.lastname: Xu
authors.affiliation: Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Xiaoyu
authors.initials: X
authors.lastname: Su
authors.affiliation: Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Soyoung
authors.initials: S
authors.lastname: Lim
authors.affiliation: Department of Horticulture, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Jason
authors.initials: J
authors.lastname: Griffin
authors.affiliation: International Potato Center, Kumasi, Ghana.
authors.forename: Edward
authors.initials: E
authors.lastname: Carey
authors.affiliation: Department of Biochemistry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: Benjamin
authors.initials: B
authors.lastname: Katz
authors.affiliation: Department of Biochemistry, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: John
authors.initials: J
authors.lastname: Tomich
authors.affiliation: Institute of Food Science, Kansas State University, Manhattan, KS 66506, United States.
authors.forename: J Scott
authors.initials: JS
authors.lastname: Smith
authors.affiliation: Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, United States. Electronic address: wwang@ksu.edu.
authors.forename: Weiqun
authors.initials: W
authors.lastname: Wang
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003116:Color; D003296:Cooking; D006358:Hot Temperature; D027723:Ipomoea batatas / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D053719:Tandem Mass Spectrometry
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts
keywords: Anthocyanins; Cancer prevention; Cooking conditions; Purple-fleshed sweet potato; Stability