Purple sweet potato color

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See also: Peonidin and Cyanidin

Purple sweet potato color (PSPC) is a natural anthocyanin food coloring[1][2][3][4] obtained from the sweet potato (Ipomoea batatas). Some cultivars, like the Ayamurasaki, released in Japan in 1995, are specially developed to have a higher anthocyanin content.[5]

It is reported to have potential application as an antimutagenic,[6][7] antioxidant,[8][9][6] and anti-inflammatory.[8][10][9][6] There is evidence it is protective against injury induced by D-galactose[6][8][10][9] and has potential as a treatment for galactosemia.[11]

The following chemical components of PSPC have been identified.[12][13]

  • cyanidin 3-caffeoylsophoroside-5-glucoside[12]
  • peonidin 3-caffeoylsophoroside-5-glucoside[12]
  • cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside[12]
  • peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside[12]
  • peonidin-caffeoyl-feruloylsophoroside-5-glucoside[12]
  • cyanidin 3-caffeoylsophoroside-5-glucoside[12]
  • cyanidin 3-(6′′,6′′′-dicaffeoylsophoroside)-5-glucoside[12]
  • cyanidin 3-(6′′-caffeoyl-6′′′-feruloylsophoroside)-5-glucoside[12]
  • peonidin 3-O-(6-O-(E)-caffeoyl-2-O-beta-D-glucopyranosyl-beta-D-glucopyranoside)-5-O-beta-D-glucoside[13]
  • cyanidin 3-O-(6-O-p-coumaroyl)-beta-D-glucopyranoside[13]
  • peonidin 3-O-(2-O-(6-O-(E)-caffeoyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside[13]
  • peonidin 3-O-(2-O-(6-O-(E)-feruloyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside[13]

References[edit]

  1. ^ "Purple Sweet Potato | DDW The Colour House". DDW The Colour House. Retrieved 2017-03-20.
  2. ^ Services, Eazyweb Internet. "Purple Sweet Potato Color". www.foodcolor.com. Retrieved 2017-03-20.
  3. ^ "Purple Sweet Potato A Contender To Replace Artificial Food Dyes". NPR.org. Retrieved 2017-03-10.
  4. ^ "Purple sweet potatoes among 'new naturals' for food and beverage colors - American Chemical Society". American Chemical Society. Retrieved 2017-03-10.
  5. ^ Masaru, Yoshinaga (1995). "New Cultivar "Ayamurasaki" for Colorant Production" (PDF). Naro.
  6. ^ a b c d Wu, Dong-mei; Lu, Jun; Zheng, Yuan-lin; Zhou, Zhong; Shan, Qun; Ma, Dai-fu (2008-07-01). "Purple sweet potato color repairs d-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins". Neurobiology of Learning and Memory. 90 (1): 19–27. doi:10.1016/j.nlm.2008.01.010. ISSN 1095-9564. PMID 18316211. S2CID 30267338.
  7. ^ Yoshimoto, M.; Okuno, S.; Yoshinaga, M.; Yamakawa, O.; Yamaguchi, M.; Yamada, J. (1999-03-01). "Antimutagenicity of sweetpotato (Ipomoea batatas) roots". Bioscience, Biotechnology, and Biochemistry. 63 (3): 537–541. doi:10.1271/bbb.63.537. ISSN 0916-8451. PMID 10227139.
  8. ^ a b c Shan, Qun; Lu, Jun; Zheng, Yuanlin; Li, Jing; Zhou, Zhong; Hu, Bin; Zhang, Zifeng; Fan, Shaohua; Mao, Zhen (2009-01-01). "Purple sweet potato color ameliorates cognition deficits and attenuates oxidative damage and inflammation in aging mouse brain induced by d-galactose". Journal of Biomedicine & Biotechnology. 2009: 564737. doi:10.1155/2009/564737. ISSN 1110-7251. PMC 2766785. PMID 19865488.
  9. ^ a b c Zhang, Zi-Feng; Fan, Shao-Hua; Zheng, Yuan-Lin; Lu, Jun; Wu, Dong-Mei; Shan, Qun; Hu, Bin (2009-02-01). "Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver". Food and Chemical Toxicology. 47 (2): 496–501. doi:10.1016/j.fct.2008.12.005. ISSN 1873-6351. PMID 19114082.
  10. ^ a b Lu, Jun; Wu, Dong-mei; Zheng, Yuan-lin; Hu, Bin; Zhang, Zi-feng (2010-05-01). "Purple sweet potato color alleviates D-galactose-induced brain aging in old mice by promoting survival of neurons via PI3K pathway and inhibiting cytochrome C-mediated apoptosis". Brain Pathology (Zurich, Switzerland). 20 (3): 598–612. doi:10.1111/j.1750-3639.2009.00339.x. ISSN 1750-3639. PMC 8094803. PMID 19863544.
  11. ^ Timson, David J. (2014-06-01). "Purple sweet potato colour--a potential therapy for galactosemia?". International Journal of Food Sciences and Nutrition. 65 (4): 391–393. doi:10.3109/09637486.2013.860586. ISSN 1465-3478. PMID 24279733. S2CID 20751681.
  12. ^ a b c d e f g h i Truong, Van-Den; Deighton, Nigel; Thompson, Roger T.; McFeeters, Roger F.; Dean, Lisa O.; Pecota, Kenneth V.; Yencho, G. Craig (2010-01-13). "Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS". Journal of Agricultural and Food Chemistry. 58 (1): 404–410. doi:10.1021/jf902799a. ISSN 0021-8561. PMID 20017481.
  13. ^ a b c d e Qiu, Fan; Luo, Jianguang; Yao, Shun; Ma, Li; Kong, Lingyi (2009-06-01). "Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography". Journal of Separation Science. 32 (12): 2146–2151. doi:10.1002/jssc.200900038. ISSN 1615-9314. PMID 19479751.
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