Involvement of Anthocyanins and other Phenolic Compounds in Radical-Scavenging Activity of Purple-Fleshed Sweet Potato Cultivars

• Published in: Journal of food science Vol. 67; no. 5; pp. 1752 - 1756
• Main Authors: Oki, T, Masuda, M, Furuta, S, Nishiba, Y, Terahara, N, Suda, I
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: anthocyanin; anthocyanins; Biological and medical sciences; chlorogenic acid; cultivars; Ethanol; Food industries; Food science; free radical scavengers; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; high performance liquid chromatography; Ipomoea batatas; phenolic compound; phenolic compounds; Potatoes; radical-scavenging activity; sweet potato; sweet potatoes; Anthocyanin; Vegetables; Antioxidant; Convolvulaceae; Free radical; Red; Dicotyledones; Angiospermae; Pigments; Phenols; Flesh; Spermatophyta; Ipomoea batatas; Cultivar
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb08718.x

The 80% ethanol extracts of 5 purple-fleshed sweet potato cultivars were separated into 2 fractions, anthocyanins- and phenolic compounds-rich fractions, to clarify the contribution of these constituents to the radical-scavenging activity. The separation was accomplished with an ethyl acetate liquid/liquid extraction. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity in each fraction and the contributors varied according to the cultivars. The dominant DPPH radical-scavengers in “Ayamurasaki” and “Kyushu-132” were anthocyanins rather than phenolic compounds, while those in “Miyanou-36” and “Bise” were phenolic compounds, such as chlorogenic acid. Furthermore, the high-performance liquid chromatography analysis of anthocyanins showed that “Ayamurasaki” and “Kyushu-132” were rich in anthocyanins with peonidin aglycon, whereas “Miyanou-36,”“Bise,” and “Tanegashimamurasaki” contained cyanidin aglycon.