Identification of Five Acylated Anthocyanins and Determination of Antioxidant Contents of Total Extracts of a Purple-Fleshed Ipomoea batatas L. Variety Grown in Burkina Faso
Dominique Saga Kaboré, Adama Héma, Elie Kabré, Raoul Bazié, Abdoul Karim Sakira, Moumouni Koala, Paul-André Koussao Somé, Eloi Pale, Touridomon Issa Somé, Pierre Duez
International Research Journal of Pure and Applied Chemistry · pp. 48–66 · Published 25 Sep 2021
10.9734/irjpac/2021/v22i730420Abstract
Anthocyanins are bioactive compounds, which thanks to their anti-free radical properties, can protect the human body against oxidative stress. The latter can cause many diseases, such as cancer, aging. The extract of the green cap purple variety of the sweet potato (Ipomoea batatas L.) is active against the radical ABTS. Its antioxidant content is estimated at 0.183 mg E TEAC/ g fresh material. The characterization of anthocyanins was performed by high performance liquid chromatography-mass spectrometry-UV (HPLC-MS-UV) and high performance liquid chromatography-mass spectrometry (HPLC-MS/MS) analyses. These analyses allowed the identification of five anthocyanic compounds. These are: cyanidin 3-(6''-caffeoyl- 6'''-p-hydroxybenzoyl sophoroside) -5-glucoside; cyanidin 3-(6''-feruloyl 6'''-caffeoyl sophoroside) -5-glucoside; peonidin 3-(6'''-caffeoyl sophoroside)-5-glucoside; peonidin 3-(6''-caffeoyl-6'''-p-hydroxybenzoyl sophoroside) -5-glucoside; and peonidin 3-(6''-feruloyl -6'''-caffeoyl sophoroside)-5-glucoside.
References (1)
- 1 Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion [DOI]
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