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Article: Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes
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TitleAnthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes
 
AuthorsZhu, F2
Cai, YZ2
Yang, X1
Ke, J3
Corke, H2
 
KeywordsAnthocyanins
Antioxidant activity
Flesh
Hydroxycinnamic acid derivatives
LC-PDA-APCI-MS
Peel
Phenolic compounds
Purple-fleshed sweetpotato
Root
 
Issue Date2010
 
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
 
CitationJournal Of Agricultural And Food Chemistry, 2010, v. 58 n. 13, p. 7588-7596 [How to Cite?]
DOI: http://dx.doi.org/10.1021/jf101867t
 
AbstractAnthocyanins and hydroxycinnamic acid derivatives in the crude extracts of peel, flesh, and whole roots of 10 Chinese purple-fleshed sweetpotato genotypes were simultaneously characterized by liquid chromatography-photodiode array detector-atmospheric pressure chemical ionization-mass spectrometry (LC-PDA-APCI-MS), as well as their antioxidant activities were systematically investigated and compared. Major anthocyanins were identified as peonidin or cyanidin 3-sophoroside-5-glucoside and their acylated derivatives, e.g., peonidin 3-sophoroside-5-glucoside, peonidin 3-(6″-p-feruloylsophoroside)- 5-glucoside, and cyanidin 3-(6″-p-feruloylsophoroside)-5-glucoside, and main hydroxycinnamic acid derivatives were identified as mono- and dicaffeoylquinic acids (e.g., 5-O-caffeoylquinic acid and 3,5-di-O- caffeoylquinic acid) and caffeoyl-hexoside. These main phenolic compounds identified were important contributors to the total antioxidant capacity of the tested sweetpotato samples. Additionally, great variations in contents of both total and individual phenolic compounds as well as antioxidant activities between different genotypes and among various parts of the roots were observed. This study may provide value information for breeding new lines of Chinese purple-fleshed sweetpotato and also for quality control of bioactive components during production and processing. © 2010 American Chemical Society.
 
ISSN0021-8561
2013 Impact Factor: 3.107
2013 SCImago Journal Rankings: 1.428
 
DOIhttp://dx.doi.org/10.1021/jf101867t
 
ISI Accession Number IDWOS:000279573900014
Funding AgencyGrant Number
Hong Kong RGC-GRF760308
University of Hong Kong200811159062
Funding Information:

This work was funded by Hong Kong RGC-GRF Grant (760308) and The University of Hong Kong Seed Funding for Basic Research (200811159062) to Y.-Z. Cai.

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorZhu, F
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorYang, X
 
dc.contributor.authorKe, J
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-12-23T08:45:40Z
 
dc.date.available2010-12-23T08:45:40Z
 
dc.date.issued2010
 
dc.description.abstractAnthocyanins and hydroxycinnamic acid derivatives in the crude extracts of peel, flesh, and whole roots of 10 Chinese purple-fleshed sweetpotato genotypes were simultaneously characterized by liquid chromatography-photodiode array detector-atmospheric pressure chemical ionization-mass spectrometry (LC-PDA-APCI-MS), as well as their antioxidant activities were systematically investigated and compared. Major anthocyanins were identified as peonidin or cyanidin 3-sophoroside-5-glucoside and their acylated derivatives, e.g., peonidin 3-sophoroside-5-glucoside, peonidin 3-(6″-p-feruloylsophoroside)- 5-glucoside, and cyanidin 3-(6″-p-feruloylsophoroside)-5-glucoside, and main hydroxycinnamic acid derivatives were identified as mono- and dicaffeoylquinic acids (e.g., 5-O-caffeoylquinic acid and 3,5-di-O- caffeoylquinic acid) and caffeoyl-hexoside. These main phenolic compounds identified were important contributors to the total antioxidant capacity of the tested sweetpotato samples. Additionally, great variations in contents of both total and individual phenolic compounds as well as antioxidant activities between different genotypes and among various parts of the roots were observed. This study may provide value information for breeding new lines of Chinese purple-fleshed sweetpotato and also for quality control of bioactive components during production and processing. © 2010 American Chemical Society.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2010, v. 58 n. 13, p. 7588-7596 [How to Cite?]
DOI: http://dx.doi.org/10.1021/jf101867t
 
dc.identifier.doihttp://dx.doi.org/10.1021/jf101867t
 
dc.identifier.epage7596
 
dc.identifier.hkuros178503
 
dc.identifier.isiWOS:000279573900014
Funding AgencyGrant Number
Hong Kong RGC-GRF760308
University of Hong Kong200811159062
Funding Information:

This work was funded by Hong Kong RGC-GRF Grant (760308) and The University of Hong Kong Seed Funding for Basic Research (200811159062) to Y.-Z. Cai.

 
dc.identifier.issn0021-8561
2013 Impact Factor: 3.107
2013 SCImago Journal Rankings: 1.428
 
dc.identifier.issue13
 
dc.identifier.openurl
 
dc.identifier.pmid20524661
 
dc.identifier.scopuseid_2-s2.0-77954557107
 
dc.identifier.spage7588
 
dc.identifier.urihttp://hdl.handle.net/10722/130023
 
dc.identifier.volume58
 
dc.languageeng
 
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
 
dc.publisher.placeUnited States
 
dc.relation.ispartofJournal of Agricultural and Food Chemistry
 
dc.relation.referencesReferences in Scopus
 
dc.subject.meshAnthocyanins - analysis
 
dc.subject.meshAntioxidants - analysis
 
dc.subject.meshCoumaric Acids - analysis
 
dc.subject.meshIpomoea batatas - chemistry - genetics
 
dc.subject.meshPlant Extracts - analysis
 
dc.subjectAnthocyanins
 
dc.subjectAntioxidant activity
 
dc.subjectFlesh
 
dc.subjectHydroxycinnamic acid derivatives
 
dc.subjectLC-PDA-APCI-MS
 
dc.subjectPeel
 
dc.subjectPhenolic compounds
 
dc.subjectPurple-fleshed sweetpotato
 
dc.subjectRoot
 
dc.titleAnthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes
 
dc.typeArticle
 
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Author Affiliations
  1. Hubei Academy of Agricultural Sciences
  2. The University of Hong Kong
  3. Republic Polytechnic