Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato

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

研究成果: Contribution to journalArticle査読

28 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)2539-2543
ページ数5
ジャーナルJournal of Agricultural and Food Chemistry
51
9
DOI
出版ステータス出版済み - 4 23 2003

All Science Journal Classification (ASJC) codes

  • 化学 (全般)
  • 農業および生物科学(全般)

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