Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 7588-7596

  Zhu, Fan ^a   Cai, Yi Zhong ^a   Yang, Xinsun ^b   Ke, Jinxia ^c   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c NANYANG TECHNOLOGICAL UNIVERSITY   (Singapore)

Author keywords

Anthocyanins; Antioxidant activity; Flesh; Hydroxycinnamic acid derivatives; LC PDA APCI MS; Peel; Phenolic compounds; Purple fleshed sweetpotato; Root

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; COUMARIC ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; GENETICS; GENOTYPE; PLANT ROOT; SWEET POTATO;

ANTHOCYANINS; ANTIOXIDANTS; COUMARIC ACIDS; GENOTYPE; IPOMOEA BATATAS; PLANT EXTRACTS; PLANT ROOTS;

IPOMOEA BATATAS;

EID: 77954557107     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101867t     Document Type: Article

References (30)

1. Zhang, Z. T. Nutritional quality and starch physicochemical properties in sweetpotato. Ph.D. Thesis, The University of Hong Kong, Hong Kong, China, 2001.
2. Tian, S. J.; Rickard, J. E.; Blanshard, J. M. V. Physicochemical properties of sweet potato starch. J. Sci. Food Agric. 1991, 57, 459-491.
3. Odake, K.; Terahara, N.; Saito, N.; Toki, K.; Honda, T. Chemical structures of two anthocyanins form purple sweet potato, Ipomoea batatas. Phytochemistry 1992, 31, 2127-2130.
4. Terahara, N.; Shimizu, T.; Kato, Y.; Nakamura, M.; Maitani, T.; Yamaguchi, M.; Goda, Y. Six diacylated anthocyanins from the storage roots of purple sweet potato, Ipomoea batatas. Biosci., Biotechnol., Biochem. 1999, 63, 1420-1424.
5. Hou, D. X. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr. Mol. Med. 2003, 3, 149-159.
6. Philpott, M.; Lim, C. C.; Ferguson, L. R. Dietary protection against free radicals: A case for multiple testing to establish structure-activity relationships for antioxidant potential of anthocyanic plant species. Int. J. Mol. Sci. 2009, 10, 1081-1103.
7. Kano, N.; Takayanagi, T.; Harada, K.; Makino, K.; Ishikawa, F. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki. Biosci., Biotechnol., Biochem. 2005, 69, 979-988.
8. Saigusa, N.; Terahara, N.; Ohba, R. Evaluation of DPPH-radical-scavenging activity and antimutagenicity and analysis of anthocyanins in an alcoholic fermented beverage produced from cooked or raw purple-fleshed sweet potato (Ipomoea batatas cv. Ayamurasaki) roots. Food Sci. Technol. Res. 2005, 11, 390-394.
9. Miyazaki, K.; Makino, K.; Iwadate, E.; Deguchi, Y.; Ishikawa, F. Anthocyanins from purple sweet potato Ipomoea batatas cultivar Ayamurasaki suppress the development of atherosclerotic lesions and both enhancements of oxidative stress and soluble vascular cell adhesion molecule-1 in apolipoprotein E-deficient mice. J. Agric. Food Chem. 2008, 56, 11485-11492.
10. Wu, D. M.; Lu, J.; Zheng, Y. L.; Zhou, Z.; Shan, Q.; Ma, D. F. Purple sweet potato color repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins. Neurobiol. Learn. Mem. 2008, 90, 19-27.
11. Zhang, Z. F.; Fan, S. H.; Zheng, Y. L.; Lu, J.; Wu, D. M.; Shan, Q.; Hu, B. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver. Food Chem. Toxicol. 2009, 47, 496-501.
12. Islam, M. S.; Yoshimoto, M.; Yamakawa, O. Distribution and physiological functions of caffeoylquinic acid derivatives in leaves of sweetpotato genotypes. J. Food Sci. 2003, 68, 111-116.
13. Truong, V. D.; McFeeters, R. F.; Thompson, R. T.; Dean, L. L.; Shofran, B. Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States. J. Food Sci. 2007, 72, 343-349.
14. Padda, M. S.; Picha, D. H. Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes. Sci. Hortic. 2008, 119, 17-20.
15. Zheng, W.; Clifford, M. N. Profiling the chlorogenic acids of sweet potato (Ipomoea batatas) from China. Food Chem. 2008, 106, 147-152.
16. Fu, Y. F. Studies on the major characters and their influence factors of the rare purple-fleshed sweetpotato [Ipomoea batatas (L.) Lam.]. Ph.D. Thesis, Southwest University, Xi'an, China, 2008 (in Chinese with an English abstract).
17. Cai, Y. Z.; Luo, Q.; Sun, M.; Corke, H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 2004, 74, 2157-2184.
18. Shan, B.; Cai, Y. Z.; Sun, M.; Corke, H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 2005, 53, 7749-7759.
19. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. Lebensm.-Wiss. Technol. 1995, 28, 25-30.
20. Benzie, I. F. F.; Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 1996, 239, 70-76.
21. Tian, Q. G.; Konczak, I.; Schwartz, S. J. Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry. J. Agric. Food Chem. 2005, 53, 6503-6509.
22. Truong, V. D.; Deighton, N.; Thompson, R. L.; McFeeters, R. F.; Dean, L. O.; Pecota, K. V.; Yencho, G. C. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS. J. Agric. Food Chem. 2010, 58, 404-410.
23. Oki, T.; Masuda, M.; Nishiba, Y.; Terahara, N.; Suda, I. Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars. J. Food Sci. 2002, 67, 1752-1756.
24. Zhu, F.; Cai, Y. Z.; Sun, M.; Ke, J. X.; Lu, D. Y.; Corke, H. Comparison of major phenolic constituents and in vitro antioxidant activity of diverse kudingcha genotypes from Ilex kudingcha, Ilex cornuta, and Ligustrum robustum. J. Agric. Food Chem. 2009, 57, 6082-6089.
25. Ferreres, F.; Ribeiro, V.; Gil-Izquierdo, A.; Rodrigues, M. A.; Seabra, R. M.; Andrade, P. B.; Valentao, P. Rumex induratus leaves: Interesting dietary source of potential bioactive compounds. J. Agric. Food Chem. 2006, 54, 5782-5789.
26. Oki, T.; Osame, M.; Masuda, M.; Kobayashi, M.; Furuta, S.; Nishiba, Y.; Kumagai, T.; Sato, T.; Suda, I. Simple and rapid spectrophotometric method for selecting purple-fleshed sweetpotato cultivars with high radical-scavenging activity. Breed. Sci. 2003, 53, 101-107.
27. Santos-Buelga, C.; Williamson, G. Methods in Polyphenol Analysis; Royal Society of Chemistry: Cambridge, U.K., 2003.
28. Steed, L. E.; Truong, V. D. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees. J. Food Sci. 2008, 73, S215-S221.
29. Teow, C. C.; Truong, V. D.; McFeeters, R. F.; Thompson, R. L.; Pecota, K. V.; Yencho, G. C. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem. 2007, 103, 829-838.
30. Rumbaoa, R. G. O.; Cornago, D. F.; Geronimo, I. M. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem. 2009, 113, 1133-1138.