Production of 6-O-caffeoylsophorose from acylated anthocyanins derived from purple sweet potato through hydrolysis under weak acidic conditions

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

Research output: Contribution to journalArticlepeer-review

Abstract

6-O-caffeoylsophorose (CS) is a functional component identified in vinegar produced through acetic fermentation of storage roots of purple sweetpotato cultivar Ayamurasaki. The optimum conditions of CS production was investigated using the purple sweetpotato pigment (PSP) separated from Ayamurasaki containing acylated anthocyanins in order to develop the efficient production method of CS. By heating PSP under weak acidic conditions, CS as the side chain fragment of acylaled anthocyanins was produced abundantly. The amount of produced CS was dependent on pH, and highest at pH 3.0, not on the kind difference of acids. The temperature was also an important factor to the concentration of CS : at higher temperatures the highest score was obtained in shorter time. The ratio of the highest score to anthocyanin content in original PSP was almost same at each temperature and production efficiency of CS was also similar in quantity.

Original languageEnglish
Pages (from-to)306-310
Number of pages5
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume52
Issue number7
DOIs
Publication statusPublished - Jan 1 2005

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Production of 6-O-caffeoylsophorose from acylated anthocyanins derived from purple sweet potato through hydrolysis under weak acidic conditions'. Together they form a unique fingerprint.

Cite this