Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato

Norihiko Terahara, Toshiro Matsui, Keiichi Fukui, Kazusato Matsugano, Koichi Sugita, Kiyoshi Matsumoto

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)


Recently, a new red vinegar has been developed via fermentation with the storage root of purpleleshed sweetpotato, Ipomoea batatas L. cv. Ayamurasaki. The red vinegar had a higher antioxidative activity than white or black vinegars. The red vinegar contained some new components possibly derived from the original purple sweetpotato. A major component was isolated using preparative HPLC, and the chemical structure was determined to be 6-O-(E)-caffeoyl-(2-O-/C β-D-glucopyranosyl)-D-glucopyranose (caffeoylsophorose) by MS and NMR. Because the caffeoylsophorose showed a high antioxidative activity, it plays an important functional role in red vinegar as do anthocyanins and other components. Examination of the mechanism of formation is now in progress.

Original languageEnglish
Pages (from-to)2539-2543
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number9
Publication statusPublished - Apr 23 2003

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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