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Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato, Ipomoea batatas

N Terahara¹, T Shimizu², Y Kato²

¹a Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University.

Bioscience, Biotechnology, and Biochemistry

|July 9, 2016

Abstract:

Eight acylated anthocyanins were isolated from the storage roots of the purple sweet potato, Ipomoea batatas cv Yamagawamurasaki, which is the source of the food colorant "purple sweet potato color." Of these, six pigments were identified as diacylated anthocyanins, cyanidin and peonidin 3-O-(6-O-(E)-caffeyl-2-O-(6-O-acyl- β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-gluco-pyranosides, in which each acyl subsutituent was a p-hydroxybenzoyl, (E)-caffeyl or (E)-ferulyl residue, mainly by NMR analyses.

Keywords:

Convolvulaceae Ipomoea batatas NMR diacylated anthocyanin purple sweet potato color

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