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.
|Number of pages||5|
|Journal||Journal of Agricultural and Food Chemistry|
|Publication status||Published - Apr 23 2003|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)