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Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state.

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Copigmentation is an important way to improve the stability of anthocyanins. The effect of the copigmentation on the stability of the anthocyanin from the purple potato peel (PA) was evaluated from the view of the kinetics and thermodynamics in both the liquid state and the solid state for the first

Anthocyanin synthesis in native and wound periderms of potato.

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Skin color of red potatoes is due to accumulation of anthocyanins in the tuber periderm, a protective tissue that replaces the epidermis at an early stage of tuber development. The periderm consists of external layers of suberized phellem cells making up the skin, and internal layers of

Identification and quantification of anthocyanins in purple-fleshed sweet potato leaves.

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As phytochemical-enriched edible greens, sweet potato (Ipomoea batatas L.) leaves have become popular. However, the profile and content of phytochemicals in sweet potato leaves are mostly unknown. We previously bred a purple-fleshed sweet potato P40 that demonstrated cancer prevention due to

Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet.

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We examined the antioxidant effects of polyphenol/anthocyanin-rich potato (Solanum tuberosum cv. Shadow-Queen) flakes in male rats fed a high-cholesterol diet. The rats were served either a high-cholesterol (0.5% cholesterol plus 0.125% sodium cholate) diet, or a high-cholesterol diet containing a

Detection and characterization of a 36-kDa peptide in C-terminal region of a 24-kDa vacuolar protein (VP24) precursor in anthocyanin-producing sweet potato cells in suspension culture.

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A 24-kDa vacuolar protein (VP24) was found to accumulate in anthocyanin-producing sweet potato cells (Ipomoea batatas Lam.) in suspension culture [Nozue et al., Plant Physiol. 115 (1997) 1065]. VP24 cDNA (accession No. AB025531) encodes a 96.3-kDa large precursor protein with a C-terminal propeptide

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.

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Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous

Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato.

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A comparative proteomic approach was carried out to investigate anthocyanin biosynthesis in the tuberous roots of yellow sweet potato (YSP) and purple sweet potato (PSP) cultivars. More than 800 proteins were reproducibly detected through two-dimensional electrophoresis (2-DE), of which 50 proteins

Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats.

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Absorption of acylated anthocyanins in purple-fleshed sweet potato (Ipomoea batatas cv. Ayamurasaki) in rats was studied to obtain evidence that the acylated anthocyanins themselves could exert a physiological function in vivo. Peonidin 3-caffeoylsophoroside-5-glucoside (Pn 3-Caf*sop-5-glc) in

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

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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

Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins.

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Purple sweet potato, a source of acylated cyanidin and peonidin derivatives, is commercially available as a food colorant. Our objectives were to determine molar absorptivities (ε), spectral and colorimetric properties of purple sweet potato anthocyanins. Anthocyanins were isolated by

Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.

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Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were

Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging.

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Purple sweet potato was fermented into alcoholic beverage. By using LC-MS analysis, 12 types of anthocyanins were found in the purple sweet potato alcoholic beverage (PSPFAB); these were based on cyanidin and peonidin as aglycones. The anthocyanins in young PSPFAB mainly consisted of acylates. The

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars.

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Purple sweet potato (Ipomoea batatas L.) is rich in anthocyanin pigments, which are valuable constituents of the human diet. Techniques to identify and quantify anthocyanins and their antioxidant potential are desirable for cultivar selection and breeding. In this study, we performed a quantitative

Purple sweet potato anthocyanin attenuates fat-induced mortality in Drosophila melanogaster.

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A high fat diet induces the accumulation of lipid hydroperoxides (LPO), accelerates the ageing process and causes a greater mortality in Drosophila melanogaster. Purple sweet potato is rich in antioxidant anthocyanin. The purpose of the present study was to examine if supplementation of purple sweet

Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology.

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Purple sweet potato flour could be used to enhance the bioactive components such as phenolic compounds and anthocyanin content that might be used as nutraceutical ingredients for formulated foods. Optimization of anthocyanin and phenolic contents of purple sweet potato were investigated using

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