Simultaneous determination of major anthocyanins in purple sweet potato

Norihiko Terahara, Tomoyuki Oki, Toshiro Matsui, Keiichi Fukui, Koich Sugita, Kiyoshi Matsumoto, Ikuo Suda

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

A simultaneous determination method using HPLC was carried out to determine the net content of anthocyanins (AN) in purple sweet potatoes (PS) and processed foods made from them. The optimum HPLC conditions, which allowed good separation of the peaks of eight major ANs (named YGM-1a, -1b, -2, -3, -4b, -5a, -5b and -6) in the storage root of PS cultivar Ayamurasaki, were set by employing formic acid as an acidified solvent. Under these conditions, analysis was conducted in 40 min, which is considerably shorter than the time taken in previous experiments. In HPLC analysis of standard pigment YGM-6, the calibration curve showed a good linear correlation between concentration and peak area in the concentration range 10-6-10-3 M, and the detection limit for analysis was less than 11 ng. Moreover, the introduction of a quantitative factor by comparison of a standard YGM-6 peak area with the experimental YGM peak areas simplified the simultaneous determination. This method was applied to fresh PS, dried PS powder and processed PS-based beverages (a carbonated drink and a fermented vinegar). The total major AN content was 369.1 mg/100 g in raw PS (cv. Ayamurasaki), with YGM-4b present in the largest amount, and peonidin-based ANs making up 81% of total AN levels. The compositions of major ANs in the dried powder, carbonated drink and fermented vinegar were similar to that of raw PS, with the total contents at 196.9 mg/100 g, 118.7 mg/100 g and 15.3 mg/100 g, respectively.

Original languageEnglish
Pages (from-to)33-38
Number of pages6
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume54
Issue number1
DOIs
Publication statusPublished - Mar 28 2007

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Ipomoea batatas
Anthocyanins
sweet potatoes
Solanum tuberosum
anthocyanins
potatoes
Carbonated Beverages
formic acid
vinegars
high performance liquid chromatography
High Pressure Liquid Chromatography
Acetic Acid
Powders
powders
carbonated beverages
Beverages
processed foods
Calibration
Limit of Detection
detection limit

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Simultaneous determination of major anthocyanins in purple sweet potato. / Terahara, Norihiko; Oki, Tomoyuki; Matsui, Toshiro; Fukui, Keiichi; Sugita, Koich; Matsumoto, Kiyoshi; Suda, Ikuo.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 54, No. 1, 28.03.2007, p. 33-38.

Research output: Contribution to journalArticle

Terahara, N, Oki, T, Matsui, T, Fukui, K, Sugita, K, Matsumoto, K & Suda, I 2007, 'Simultaneous determination of major anthocyanins in purple sweet potato', Nippon Shokuhin Kagaku Kogaku Kaishi, vol. 54, no. 1, pp. 33-38. https://doi.org/10.3136/nskkk.54.33
Terahara, Norihiko ; Oki, Tomoyuki ; Matsui, Toshiro ; Fukui, Keiichi ; Sugita, Koich ; Matsumoto, Kiyoshi ; Suda, Ikuo. / Simultaneous determination of major anthocyanins in purple sweet potato. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 2007 ; Vol. 54, No. 1. pp. 33-38.
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