Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

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Show simple item record Xu, Jianteng Su, Xiaoyu Lim, Soyoung Griffin, Jason Carey, Edward E. Katz, Benjamin Tomich, John Smith, J. Scott Wang, Weiqun 2016-12-23T17:47:21Z 2016-12-23T17:47:21Z
dc.description Citation: Xu, J., Su, X., Lim, S., Griffin, J., Carey, E., Katz, B., … Wang, W. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. ISPMF 2015: International Symposium on Phytochemicals in Medicine and Food (Shanghai, China, June 26th –29th, 2015), 186, 90–96.
dc.description.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.
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.subject Anthocyanins
dc.subject Purple-fleshed sweet potato
dc.subject Cancer Prevention
dc.subject Stability
dc.subject Cooking Conditions
dc.title Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
dc.type Article 2015
dc.citation.doi 10.1016/j.foodchem.2014.08.123
dc.citation.epage 96
dc.citation.issn 0308-8146
dc.citation.jtitle Food Chemistry
dc.citation.spage 90
dc.citation.volume 186
dc.description.embargo 2015-09-15
dc.contributor.authoreid jgriffin
dc.contributor.authoreid jtomich
dc.contributor.authoreid jsschem
dc.contributor.authoreid wwang
dc.contributor.kstate Xu, Jianteng
dc.contributor.kstate Su, Xiaoyu
dc.contributor.kstate Lim, Soyoung
dc.contributor.kstate Griffin, Jason
dc.contributor.kstate Katz, Benjamin
dc.contributor.kstate Tomich, John
dc.contributor.kstate Smith, J. Scott
dc.contributor.kstate Wang, Weiqun

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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, the use of this item is bound by the following: Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

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