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Caffeoylsophorose in a red vinegar produced through fermentation with purple sweetpotato
Norihiko Terahara1, Toshiro Matsui, Keiichi Fukui
1Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki 884-0003, Japan. terahara@nankyudai.ac.jp
Abstract:
Recently, a new red vinegar has been developed via fermentation with the storage root of purple-fleshed 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-beta-d-glucopyranosyl)-alpha-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.