Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea Batatas

Overview

Journal Biosci Biotechnol Biochem

Publisher Oxford University Press

Specialties Biochemistry
Biotechnology

Date 2016 Jul 9

PMID 27389506

Citations 15

Authors

N Terahara

T Shimizu

Y Kato

M Nakamura

T Maitani

M A Yamaguchi

Y Goda

Affiliations

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Abstract

Eight acylated anthocyanins were isolated from the storage roots of the purple sweet potato, Ipomoea batatas cv Yamagawamurasaki, which is the source of the food colorant "purple sweet potato color." Of these, six pigments were identified as diacylated anthocyanins, cyanidin and peonidin 3-O-(6-O-(E)-caffeyl-2-O-(6-O-acyl- β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-gluco-pyranosides, in which each acyl subsutituent was a p-hydroxybenzoyl, (E)-caffeyl or (E)-ferulyl residue, mainly by NMR analyses.

Citing Articles

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Phytonutritional Composition and Antioxidant Properties of Southern African, Purple-Fleshed Sweet Potato ( (L.) Lam.) Storage Roots.

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Bennett A, Mahood E, Fan K, Moghe G Sci Rep. 2021; 11(1):16408.

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