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Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.).

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Twelve kinds of anthocyanins from the Chinese purple sweet potato cultivar (Ipomoea batatas (L.) Lam.) were extracted and identified using LC-MS/MS, which had a high content of peonidin-based anthocyanins. Five peonidin-based anthocyanin monomers (P1, P2, P3, P4 and P5) were isolated by preparative

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

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

Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography.

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High-speed counter-current chromatography (HSCCC) was applied to the preparative isolation and purification of peonidin 3-O-(6-O-(E)-caffeoyl-2-O-beta-D-glucopyranosyl-beta-D-glucopyranoside)-5-O-beta-D-glucoside (1), cyanidin 3-O-(6-O-p-coumaroyl)-beta-D-glucopyranoside (2), 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

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

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.

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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

Evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (Ipomoea batatas L. cultivar Eshu No.8).

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In order to figure out the key acylated anthocyanin compounds accounting for the bioprotective activity of purple sweet potato (Ipomoea batatas L.), ODS packing column, semi-preparative HPLC method, activity evaluation assays, and ultra-high-performance liquid chromatography with quadrupole

Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESI-MS/MS.

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Eighty-seven healthy volunteers ingested a purple-fleshed sweet potato beverage with various contents of anthocyanin (beverage A; 22.1 mg/250 ml, B; 107.8, C; 84.9). An acylated anthocyanin, peonidin 3-caffeoylsophoroside-5-glucoside, was detected in the urine 2 h after ingestion. The concentrations

Anthocyanidin-containing compounds occur in the periderm cell walls of the storage roots of sweet potato (Ipomoea batatas).

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Anthocyanins, which are O-glycosylated derivatives of anthocyanidins, are responsible for the red, blue and purple coloration of many organs of angiosperms where they have previously been reported to occur in vacuoles and cytoplasm. However, bright-field microscopy of sections of the storage roots

HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.

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Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40min); supplementary hot extraction (80°C) up to 120min; pH: 2.5; ethanol

Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.

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Purple-fleshed sweet potatoes (Ipomoea batatas L.) contain a very complex anthocyanin profile due to the presence of several non-, mono-, and diacylated glucosides of cyanidin and peonidin. In this study, the anthocyanin composition of four Japanese purple sweet potato cultivars (Chiran Murasaki,

Oxidative comparison of emulsion systems from fish oil-based structured lipid versus physically blended lipid with purple-fleshed sweet potato (Ipomoea batatas L.) extracts.

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The effects of the purple-fleshed sweet potato extract (PFSPE) on oxidation stabilities of a model oil-in-water emulsion prepared with enzymatically synthesized fish oil-soybean oil structured lipid (SL) versus physically blended lipid (PBL) without modification were evaluated. The anthocyanins in

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