Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil

• Published in: Scientia agricola Vol. 78; no. 4
• Main Authors: Jesus, Monalisa Santana Coelho de, Santiago, Manuela Cristina Pessanha de Araújo, Pacheco, Sidney, Gouvêa, Ana Cristina Miranda Senna, Nascimento, Luzimar da Silva de Mattos do, Borguini, Renata Galhardo, Guerra, José Guilherme Marinho, Espindola, José Antonio Azevedo, Godoy, Ronoel Luiz de Oliveira
• Format: Journal Article
• Language: English
• Published: Escola Superior de Agricultura "Luiz de Queiroz" 01.01.2021; Universidade de São Paulo
• Subjects: AGRICULTURE, MULTIDISCIPLINARY; antioxidant; mass spectrometry; natural dye; phenolic; mass spectrometry; antioxidant; natural dye; phenolic
• ISSN: 1678-992X; 1678-992X
• DOI: 10.1590/1678-992x-2019-0309

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.