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Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes
Analysis of anthocyanins responsible for the purple flesh color is important for breeding programs and development of value-added products. This study aimed to optimize the conditions for anthocyanin extraction from purple-fleshed sweet potatoes (PFSP) using pressurized-liquid extraction (PLE) method and quantify anthocyanins in various genotypes. Freeze-dried powders of PFSP genotypes were extracted with acidified methanol using an accelerated solvent extractor. Anthocyanin content of the extract was characterized by (a) pH-differential method and (b) color value protocol measuring absorbance at 530nm, which is commonly used in Japan as a commercial indicator of total anthocyanin quantity. Highest anthocyanin yields by PLE were with an acetic acid:methanol:water mixture of 7:75:18% (v/v), sample weight of <0.5g and 80–120°C. Among 335 genotypes, the anthocyanin content varied widely from 0 to 663mg cyanidine-3-glucoside equivalent/100g powder or 0–210mg/100g fresh weight. The total monomeric anthocyanin (TMA) contents determined by the pH-differential method were highly correlated with the Japan color value (JCV) protocol, TMA=(0.145) JCV, R2=0.943. These results can be useful for sweet potato breeding programs and processing industry in development of PFSP cultivars and processed products with high anthocyanin levels.
Journal of food composition and analysis 2012 May - June v.26 no.1-2
Journal Articles, USDA Authors, Peer-Reviewed
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