Journal
FOOD CHEMISTRY
Volume 186, Issue -, Pages 90-96Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.123
Keywords
Anthocyanins; Purple-fleshed sweet potato; Cancer prevention; Stability; Cooking conditions
Funding
- USDA from the Agricultural Experiment Station [KS410-0214022]
- Kansas State University from the Kansas Agricultural Experiment Station [14-320-J]
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Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS-MS and assess the stability during various cooking conditions. P40 possesses a high content of anthocyanins up to 14 mg/g dry matter. Total 12 acylated anthocyanins are identified. Top three anthocyanins, e.g., cyanidin 3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside, peonidin 3-caffeoyl sophoroside-5-glucoside, and cyanidin 3-(6 ''-caffeoy1-6 ''-feruloylsophoroside)-5-glucoside, account for half of the anthocyanin contents. Over 80% of anthocyanins measured by acid hydrolysis were cyanidin derivatives, indicating P40, is unique when compared with other purple-fleshed sweet potatoes that usually contain more peonidin than cyanidin. Steaming, pressure cooking, microwaving, and frying but not baking significantly reduced 8-16% of total anthocyanin contents. Mono-acylated anthocyanins showed a higher resistance against heat than di- and non-acylated. Among of which, cyanidin 3-p-hydroxybenzoylsophoroside-5-glucoside exhibited the best thermal stability. The stable acylated and cyanidin-predominated anthocyanins in P40 may provide extra benefits for cancer prevention. (C) 2014 Elsevier Ltd. All rights reserved.
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