Abstract
Acylated anthocyanins from a purple-fleshed sweet potato (PFSP), obtained by organic cultivation in Brazil, were characterized after separation by a high performance liquid chromatography-diode array detector (HPLC-PDA). These anthocyanins were manually collected at the detector output, concentrated and injected into a high resolution mass spectrometer (ESI-QTOF-MS2). Twenty-two acylated anthocyanins were detected. Among them, sixteen had been reported in the literature and six, derived from peonidin were reported for the first time in sweet potato roots in this study. These compounds showed molecular ions with accurate mass/charge ratios (m/z) of 909.2081, 961.3010, 961.2571, 963.3345, 1123.2932 and 1179.3862. Although anthocyanins in PFSP have already been extensively studied, the variety studied in this work is probably genetically different from all varieties and cultivars already researched, which would explain why these anthocyanins have not been observed in the previously studied varieties.
Highlights
Sweet potato, the tuberous root of Ipomoea batatas L., native to the Andes (Shan et al, 2012) is a nutritionally valuable food with high antioxidant activity (Kim et al, 2011)
Acylated anthocyanins from a purple-fleshed sweet potato (PFSP), obtained by organic cultivation in Brazil, were characterized after separation by a high performance liquid chromatography-diode array detector (HPLC-photodiode array detector (PDA))
The purple-fleshed sweet potato (PFSP) has a high content of acylated anthocyanins that provide greater color stability when compared to other vegetables as in the case of red fruits which have a high content of anthocyanins with low levels of acylation
Summary
The tuberous root of Ipomoea batatas L., native to the Andes (Shan et al, 2012) is a nutritionally valuable food with high antioxidant activity (Kim et al, 2011) It is a high-yielding industrially important crop used in hunger relief in Asia and Africa, with a range of different colors and amounts of carotenoids, anthocyanins and phenolic acids (Zhao et al, 2014; Wang et al, 2016). Studies have shown a wide-ranging physiological functionality for these anthocyanins, as the majority have cyanidin or peonidin, or are mono- or di-acylated with at least one caffeic acid, which confers greater thermal and ultraviolet resistance, and antioxidant capacity They degrade only partially when subjected to heating (Kim et al, 2015) and have been used in industrialized foodstuffs (Wang et al, 2012) such as juices, alcoholic beverages, pasta, flour, breads and others as natural dye and antioxidant. It may be recommended in healthy food for the prevention of chronic diseases related to certain lifestyles
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