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Yun D, Li C, Sun J, Xu F, Tang C, Liu J. A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato. Food Chem 2024; 449:139222. [PMID: 38583398 DOI: 10.1016/j.foodchem.2024.139222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/13/2024] [Accepted: 03/31/2024] [Indexed: 04/09/2024]
Abstract
Nine varieties of purple sweet potato were steamed and used for the production of shrimp freshness indicators. The impact of purple sweet potato's variety on the structure, physical property and halochromic ability of indicators was determined. Results showed different varieties of purple sweet potato had different starch, crude fiber, pectin, protein, fat and total anthocyanin contents. The microstructure, crystallinity, moisture content, water vapor permeability, tensile strength and elongation at break of indicators were affected by crude fiber content in purple sweet potato. The color, transmission and halochromic ability of indicators was associated with the total anthocyanin content in purple sweet potato. Freshness indicators produced from Fuzi No. 1, Ganzi No. 6, Ningzi No. 2, Ningzi No. 4, Qining No. 2 and Qining No. 18 of purple sweet potato were suitable to indicate shrimp freshness. This study provides useful information on screening suitable varieties of purple sweet potato for intelligent packaging.
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Affiliation(s)
- Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chenchen Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jian Sun
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Area, Xuzhou 221131, Jiangsu, PR China
| | - Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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2
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Mao C, Chen Y, Liu T, Ye P, Wang Y, Chen X, Fu H, Wang Y, Wang K. Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]. Food Res Int 2024; 184:114265. [PMID: 38609243 DOI: 10.1016/j.foodres.2024.114265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.
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Affiliation(s)
- Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yurui Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Tong Liu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China.
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China.
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3
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Subawa IW, Astawa P, Bakta IM, Astawa INM, Krisna GA. Purple sweet potato (Ipomoea batatas L.) extract effects on levels of inflammatory markers and chondrocyte count in gout arthritis Wistar rat model. Foot Ankle Surg 2023; 29:611-615. [PMID: 37953101 DOI: 10.1016/j.fas.2023.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 07/18/2023] [Indexed: 11/14/2023]
Abstract
BACKGROUND Recently, herbal medicine has become alternative in management of gout. Our aim is to assess effectiveness of purple sweet potato extract in gout. METHOD In vivo study with randomized posttest only control group design. Purple sweet potato extract administered to 16 Wistar rats with MSU-induced gout. Independent t-test for analyzing interleukin-1 β (IL-1β), matrix metalloproteinase-3 (MMP-3), cartilage oligomeric matrix protein (COMP), malondialdehyde (MDA), and number of chondrocytes results. RESULTS Decreased level of IL-1β (3.81 ± 1.54 ng/mL vs. 2.55 ± 0.59 ng/mL, p = 0.04), MDA (5.04 ± 1.02 ng/mL vs. 2.27 ± 0.57 ng/mL, p = 0.04), MMP-3 (5.66 ± 1.02 ng/mL vs. 3.84 ± 1.37 ng/mL, p = 0.01) COMP (21.01 ± 3.57 ng/mL vs. 17.27 ± 2.60 ng/mL, p = 0.03), and increasing chondrocytes (35.17 ± 12.35 lp vs. 48.56 ± 7.17 lp, p = 0.02). CONCLUSION Purple sweet potato extract with anthocyanin inhibits inflammation and cartilage degeneration in gout. LEVEL OF EVIDENCE Level 1.
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Affiliation(s)
- I Wayan Subawa
- Dept. Orthopaedic & Traumatology, Prof dr IGNG Ngoerah General Hospital, Faculty of Medicine, Udayana University, Bali, Indonesia.
| | - Putu Astawa
- Dept. Orthopaedic & Traumatology, Prof dr IGNG Ngoerah General Hospital, Faculty of Medicine, Udayana University, Bali, Indonesia
| | - I Made Bakta
- Dept. Internal Medicine, Prof dr IGNG Ngoerah General Hospital, Faculty of Medicine, Udayana University, Bali, Indonesia
| | | | - Gede Aditya Krisna
- Dept. Orthopaedic & Traumatology, Prof dr IGNG Ngoerah General Hospital, Faculty of Medicine, Udayana University, Bali, Indonesia
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4
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Bodjrenou DM, Huang Z, Liu T, Zheng B, Zeng H. Effects of crosslinking with sodium trimetaphosphate on structural, physicochemical, rheological and in vitro digestibility properties of purple sweet potato starch. Food Res Int 2023; 173:113427. [PMID: 37803765 DOI: 10.1016/j.foodres.2023.113427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 08/17/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Purple sweet potato starch (PSPS) was modified using different amounts of sodium trimetaphosphate (0, 3-12%). Phosphorus content, crosslinking (CL), and substitution levels increased after modification. CL led to gradual agglomeration with each other through adhesion, compared to 0% STMP. X-ray diffraction did not change, but crystalline properties, swelling index, and peak viscosity increased, and solubility and glycaemic index decreased after crosslinking. Crosslinking increased, leading to a decrease of greater significance at 3% CL. Resistant starch was increased from 60.51 to 83.32%. G' and G'' values for crosslinking starch samples varied from 3086.00-5507.50 Pa and 513.92-800.30 Pa, respectively, after sweep test. The flow behavior index < 1 indicates that CL starch pastes are shear-thin. Positive and negative correlations were observed between gelatinized starch enthalpy and RS and between SDS and GI, respectively. The results lay the groundwork to comprehend the properties and relationships of CLPSPS and promote its possible use in foods.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zengjing Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Teng Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
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5
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Meng M, Sun Y, Qi Y, Xu J, Sun J, Bai Y, Han L, Han R, Hou L, Sun H. Structural characterization and induction of tumor cell apoptosis of polysaccharide from purple sweet potato (Ipomoea batatas (L.) Lam). Int J Biol Macromol 2023; 235:123799. [PMID: 36828088 DOI: 10.1016/j.ijbiomac.2023.123799] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 02/08/2023] [Accepted: 02/18/2023] [Indexed: 02/25/2023]
Abstract
The carbohydrate is the main ingredient of purple sweet potato. A polysaccharide, named PSP, was separated and purified from purple sweet potato by extraction with hot water, precipitation with ethanol, deproteinization with Sevag reagent and column chromatography with Sephadex G-100. The purity and structure were studied with HPLC, UV-Vis, GC-MS and NMR. The PSP is a neutral polysaccharide with Mw of 470 kDa. The monosaccharide composition of PSP contained D-xylose, d-glucose, D-galactose with ratio of 1.0: 8.3: 1.3. The backbone of PSP was composed of the residues of →6)-D-Glcp-(1 → and →2, 6)-D-Glcp-(1→. The branches of PSP contained the residues of →3)-D-Galp-(1→, and D-Xylp-(1→. The antitumor activity in vitro of PSP was analyzed with HT-29 cells. And the SEM, AO staining, MDC staining and hoechst 33342 staining were performed to study the effect on apoptosis of HT-29 cells by PSP. The results revealed that the PSP can significantly inhibit the proliferation of HT-29 cells from induction apoptosis. The manuscript provided valuable knowledges on structural characteristics of the polysaccharides from purple sweet potato.
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Affiliation(s)
- Meng Meng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Ying Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Yanlong Qi
- Synthetical Test Site of Xinjiang Academy of Agricultural Sciences, No. 1, Xiaokang Road, New Urban District, Urumqi 830000, China
| | - Jin Xu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Jingge Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Yuhe Bai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Lirong Han
- Key Laboratory of Public Health Safety of Hebei Province, Ministry of Education & College of Public Health, Hebei University, Baoding 071002, China
| | - Ran Han
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Lihua Hou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China
| | - Huiqing Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.
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6
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Wangmo L, Suratsawadee A, Ratvijitvech T, Siripinyanond A. A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp. Food Chem 2022; 368:130863. [PMID: 34428691 DOI: 10.1016/j.foodchem.2021.130863] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/11/2021] [Accepted: 08/11/2021] [Indexed: 12/12/2022]
Abstract
A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp was proposed. The sensor was prepared from commercially available tapioca pearls with purple sweet potato as a natural colorant by using a similar procedure as to prepare "Thai Saku dessert". A novel concept of using five tapioca pearls stacked in a pipette tip was proposed to observe the color change of the pearls by bead counting approach. The color of the tapioca pearl changed from purple to greenish-blue upon the detection of volatile amines and then to green on prolonged exposure to volatile amines. This color change was observed from the first bead and gradually observed on the next beads according to the concept of distance-based colorimetric measurement. This work is the first to demonstrate the use of bead counting as a novel, low-cost sensor technology for estimating the freshness of shrimp.
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Affiliation(s)
- Lungten Wangmo
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Atitaya Suratsawadee
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Thanchanok Ratvijitvech
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand
| | - Atitaya Siripinyanond
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
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7
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Sun H, Fan J, Tian Z, Ma L, Meng Y, Yang Z, Zeng X, Liu X, Kang L, Nan X. Effects of treatment methods on the formation of resistant starch in purple sweet potato. Food Chem 2021; 367:130580. [PMID: 34371274 DOI: 10.1016/j.foodchem.2021.130580] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/28/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022]
Abstract
In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch. Autoclaving, pullulanase, and pullulanase-autoclaving treatments significantly increased the resistant starch yield, amylose content, shorter amylopectin branch content, and gelatinisation temperatures of native purple sweet potato starch. Resistant starch prepared via pullulanase-autoclaving combination treatment exhibited the highest gelatinisation enthalpy value and the greatest degree of overall thermal stability. X-ray diffraction patterns and Fourier-transform infrared spectra analysis demonstrated that all three treatments transformed the starch crystalline structure from C-type to B-type, and no new groups were generated during the modification process; all the processes were only physical modifications.
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8
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Heo S, Choi JY, Kim J, Moon KD. Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis. Food Sci Biotechnol 2021; 30:783-91. [PMID: 34249383 DOI: 10.1007/s10068-021-00921-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 03/27/2021] [Accepted: 05/18/2021] [Indexed: 10/21/2022] Open
Abstract
Partial least squares regression (PLSR) modeling was performed to predict the moisture content in steamed, dried purple sweet potato based on spectral data obtained from hyperspectral imaging analysis. The PLSR model with a combination of multiplicative scatter correction, Savitzky-Golay, and first derivative exhibited the highest accuracy (RP 2 = 0.9754). The wavelengths found that strongly affected the PLSR model were 961.12, 1065.50, 1083.93, 1173.23, and 1233.89 nm. These wavelengths were associated with the O-H second overtone and the second overtone of C-H, C-H2, and C-H3. When PLSR modeling was performed using these selected wavelengths, the prediction accuracy of the PLSR model exhibited high accuracy (RP 2 = 0.9521). Therefore, the moisture content could be predicted with high accuracy using only five wavelengths rather than the full spectrum.
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9
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Peng J, Wang K, Ma C, Long J, Tu K, Pan L. Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range. Food Chem 2021; 359:129811. [PMID: 33951612 DOI: 10.1016/j.foodchem.2021.129811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 10/21/2022]
Abstract
This research investigated the potential of using optical properties to assess quality attributes of purple sweet potatoes (PSPs) during drying process. The absorption (μa) and scattering (μs') properties of PSPs during drying were determined at 400-1050 nm using a single integrating sphere system. The absorption spectra were marked by pronounced anthocyanin peaks around 545 nm, and very small water peaks around 980 nm. The average μs' was relatively flat in the 670-1000 nm range, which increased as drying time increased. Good prediction of anthocyanins (determined by pH-differential method) and moisture (determined by oven-drying method) contained in PSPs were obtained using their optical properties through SVM models, with determination coefficients of prediction (R2p) of 0.866-0.917, and residual predictive deviation (RPD) of 2.626-3.190. These results were consistent with correlation results between optical properties and the two quality parameters, suggesting the former can be used for predicting PSP quality during drying.
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Affiliation(s)
- Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Ke Wang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Chen Ma
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Jiamei Long
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China.
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Torres A, Aguilar-Osorio G, Camacho M, Basurto F, Navarro-Ocana A. Characterization of polyphenol oxidase from purple sweet potato (Ipomoea batatas L. Lam) and its affinity towards acylated anthocyanins and caffeoylquinic acid derivatives. Food Chem 2021; 356:129709. [PMID: 33823400 DOI: 10.1016/j.foodchem.2021.129709] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 03/12/2021] [Accepted: 03/24/2021] [Indexed: 12/18/2022]
Abstract
Biochemical characterization of polyphenol oxidase (PPO) present in purple sweet potato (PSP) is a key step in developing efficient methodologies to control oxidative damage caused by this enzyme to the valuable components of PSP, such as caffeoylquinic acid derivatives and acylated anthocyanins. Thus, this work focused on the assessment of the effects of pH, temperature, and chemical agents on the PPO activity as well as characterization of the PPO substrate specificity towards major phenolic compounds found in PSP. The optimum conditions of enzyme activity were pH 7 and a temperature range of 20-30 °C at which phenolic substrates were oxidized with 72.5-99.8% yield. Zn2+ ions remarkably reduced PPO activity while Cu2+ ions improved enzyme performance. The highest substrate preference was shown for 3,4,5-tri-caffeoylquinic and 3,5-di-caffeoylquinic acid, followed by 5-caffeoylquinic and caffeic acid, 3,4- and 4,5-di-caffeoylquinic acids, peonidin-3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside. The highest Km values were found for 4,5-feruloyl-caffeoylquinic acid and catechol.
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Affiliation(s)
- Andrea Torres
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510, CdMx, Mexico
| | - Guillermo Aguilar-Osorio
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510, CdMx, Mexico
| | - Michelle Camacho
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510, CdMx, Mexico
| | - Francisco Basurto
- Jardín Botánico, Instituto de Biología, Universidad Nacional Autónoma de México, C.P. 04510, CdMx, Mexico
| | - Arturo Navarro-Ocana
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510, CdMx, Mexico.
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Chamorro S, Cueva-Mestanza R, de Pascual-Teresa S. Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids. Food Chem 2020; 345:128679. [PMID: 33310256 DOI: 10.1016/j.foodchem.2020.128679] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 10/23/2020] [Accepted: 11/16/2020] [Indexed: 11/25/2022]
Abstract
The effect of spray drying on the different polyphenolic compounds present in the root of a purple-fleshed sweet potato variety of Ipomoea batatas native from Peru was performed by HPLC-QTOF-MSMS. Nine anthocyanins, including four peonidin, three cyanidin and two pelargonidin derivatives glycosylated with sophorose and/or glucose and acylated with caffeic, ferulic and p-hydroxybenzoic acid were identified. Twenty nine cinnamoylquinic acids (CiQA), including eight mono-CiQA, fourteen di-CiQA, and five tri-CiQA, were identified on the base of their MS fragmentation profile. Relevant amounts of feruloylquinic acid derivatives were identified. Among them, some di and tri-CiQAs containing feruloyl and caffeoyl moieties in their structures, and di-feruloylquinic acids were reported here, for the first time, in Ipomoea. Spray drying process negatively affected the different phenolic groups, with polyphenol losses representing around 90% of the initial amounts. Mono-CiQAs presenting feruloyl moieties and mono acylated peonidin derivatives with p-hydroxybenzoic acid were the less affected compounds.
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Affiliation(s)
- Susana Chamorro
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain.
| | - Ruben Cueva-Mestanza
- Escuela de Farmacia y Bioquímica de la Universidad María Auxiliadora, Lima 36, Lima, Peru
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain
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Jin SK, Shin TS, Yim DG. Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages. J Anim Sci Technol 2020; 62:702-712. [PMID: 33089235 PMCID: PMC7553835 DOI: 10.5187/jast.2020.62.5.702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/21/2020] [Accepted: 07/27/2020] [Indexed: 11/20/2022]
Abstract
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to
meat products, delays lipid oxidation, and inhibits microbial growth and
pathogens. However, excessive intake of nitrite might result in the production
of carcinogenic nitrosamine, which might increase the risk of cancer in humans.
Therefore, we aimed to find an alternative natural colorant for pork sausages.
Pork sausages were mixed with 0.014% sodium nitrite (NaNO2) alone
(CON), without either NaNO2 or purple-fleshed sweet potato powder
(PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO2 and
0.5% PP (SP1), and 0.011% NaNO2 and 1% PP (SP2). The sausages were
then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and
20. The a* and W* values were the greatest and lowest in the SP2 and CON1
treatments, respectively (p < 0.05). The concentrations
of residual nitrite in the sausages at 20 days decreased in the order of CON
> SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was
higher, and flavorous amino acids were more in PP2 (p <
0.05). The fatty acid composition was comparable between the SP2 and CON groups,
but the contents of glutamic acid and alanine were greater in the SP2 group. In
conclusion, SP2 (0.011% NaNO2 with 1% PP) could be added as a natural
colorant for pork sausage production, and NaNO2 could be substituted
with up to 20% PP without detrimental effects on sausage appearance and/or
quality.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Teak-Soon Shin
- Department of Animal Science, Pusan National University, Miryang 50463, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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13
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Tang C, Sun J, Liu J, Jin C, Wu X, Zhang X, Chen H, Gou Y, Kan J, Qian C, Zhang N. Immune-enhancing effects of polysaccharides from purple sweet potato. Int J Biol Macromol 2018; 123:923-930. [PMID: 30465834 DOI: 10.1016/j.ijbiomac.2018.11.187] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 11/11/2018] [Accepted: 11/18/2018] [Indexed: 12/25/2022]
Abstract
Immune-enhancing effects of three kinds of purple sweet potato polysaccharides (PSPPs) including water-soluble polysaccharide (WSP), dilute alkali-soluble polysaccharide (DASP) and concentrated alkali-soluble polysaccharide (CASP) were evaluated. Scanning electron microscope analysis showed that all PSPPs could stimulate the formation of microvilli-like structures in cellular surfaces, which was possibly related to activation of macrophages. Neutral red uptake assay showed that PSPPs could increase the phagocytic activity of cells. High dose (400 μg/mL) of PSPPs could notably augment the level of nitric oxide (NO). ELISA analysis revealed that 200 and 400 μg/mL of PSPPs distinctly elevated the production of IL-1β. Cells received 200 and 400 μg/mL of WSP as well as 400 μg/mL of DASP exhibited higher level of IL-6. Results of animal experiments showed that WSP treatment (400 mg/kg) could promote the secretions of IgA, IgG, IgM and sIgA in both normal and immunosuppressed mice. Moreover, CASP treatment (400 mg/kg) elevated the production of IgM in the serum of normal and immunosuppressive mice, while DASP (400 mg/kg) only improved the secretion of IgM in normal mice. In summary, all three polysaccharides can stimulate immune responses of macrophages and positively regulate adaptive immunity by enhancing the production of immunoglobulins in mice.
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Affiliation(s)
- Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Jian Sun
- College of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou 225002, Jiangsu, China; Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Area, Xuzhou 221131, Jiangsu, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
| | - Changhai Jin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
| | - Xiaonan Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Xin Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Hong Chen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Yarun Gou
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Chunlu Qian
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Nianfeng Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
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14
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Lee JH, Velmurugan P, Park JH, Chang WS, Park YJ, Oh BT. Photo-fermentation of purple sweet potato ( Ipomoea batatas L.) using probiotic bacteria and LED lights to yield functionalized bioactive compounds. 3 Biotech 2018; 8:300. [PMID: 29963360 DOI: 10.1007/s13205-018-1327-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 06/22/2018] [Indexed: 11/29/2022] Open
Abstract
The purpose of this study was to examine if fermentation of purple sweet potato (Ipomoea batatas L.) powder (PSP) by Lactobacillus brevis under green, red, blue, white light-emitting diode (LED) illumination or sunlight might yield functionalized products with good antibacterial, antioxidant activity, and/or cytotoxic activity. The Purple sweet potato (PSP) powder fermented with probiotic bacteria L. brevis under white LED light (1.9 ± 1.80/1.6 ± 0.52), blue LED light (1.4 ± 1.32/1.8 ± 0.83), or sunlight (1.2 ± 1.26/1.5 ± 1.83) for Propionibacterium acne and Staphylococcus epidermidis displayed good to moderate antibacterial activity based on minimum inhibitory concentration (MIC) red, blue, white LED lights and sunlight (80 µg/mL) for P. acne and S. epidermidis, minimum bactericidal concentration red, blue LED lights and sunlight shows (46/48, 61/70, 50/48 µg/mL) for P. acne and S. epidermidis. Antioxidant activity for dark, white, blue and green LED lights for ABTS and white, blue and green Led for DPPH assay resulted in lower activity. Fourier transform infrared spectroscopy was performed to determine the functional groups in the non-fermented (control) and fermented products of PSP powders obtained using different light sources. Sunlight, white, and blue LED light-fermented extracts contained alcohol, acid, and phenol groups, as well as aliphatic amines. The results of this study clearly indicate that fermentation of purple sweet potato with probiotic bacteria under various LED light sources can yield compounds that can be used in cosmetic and value-added food products.
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Affiliation(s)
- Joeng-Ho Lee
- Sunchang Reserch Institute of Health and Longevity, Sunchang, Jeonbuk 56015 South Korea
| | - Palanivel Velmurugan
- 2Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596 South Korea
- 3Department of Microbiology, Sri Sankara Arts and Science College, Enathur, Kanchipuram, Tamil Nadu 631561 India
| | - Jung-Hee Park
- 2Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596 South Korea
| | - Woo-Suk Chang
- 4Department of Biology, University of Texas-Arlington, Arlington, TX 76019 USA
| | - Yool-Jin Park
- 5Department of Ecology Landscape Architecture-Design, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596 South Korea
| | - Byung-Taek Oh
- 2Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596 South Korea
- 6Plant Medical Research Center, College of Agricultural and Life Sciences, Chonbuk National University, Jenoju, Jeonbuk 54896 South Korea
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15
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Cheng M, Zhang X, Cao J, Zheng X, Zhang Z. Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex. J Food Sci Technol 2018; 55:304-312. [PMID: 29358823 DOI: 10.1007/s13197-017-2940-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2017] [Accepted: 10/19/2017] [Indexed: 11/29/2022]
Abstract
In this study, the role of phospholipids in transepithelial transport and the impact on the antioxidant activity of purple sweet potato anthocyanins (PSPAs) was evaluated. PSPAs were purified by column chromatography, and then PSPAs-phospholipids complex (PSPAs-PC) was prepared. In antioxidant assay in vitro, PSPAs-PC exhibited potential antioxidant activity; meanwhile, it exhibited relatively higher stability in mimic gastrointestinal digestion conditions. The inhibitory effect of PSPAs-PC on the oxidation of soybean oil was significantly higher after 15 days storage. The presence of phospholipids increased the transepithelial transport of PSPAs; its apparent permeability coefficient (Papp) was higher, while its efflux ratio was lower than PSPAs. Based on the above results, it clearly displays the potential of phospholipids in the promotion of intestinal transport of PSPAs, and further studies are needed to explore the in-depth mechanism of the bioavailability promotion effect of phospholipids.
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Affiliation(s)
- Mei Cheng
- 1Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo, 315211 People's Republic of China
| | - Xin Zhang
- 1Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo, 315211 People's Republic of China.,2Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Ningbo University, Ningbo, 315211 People's Republic of China
| | - Jinxuan Cao
- 1Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo, 315211 People's Republic of China.,2Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Ningbo University, Ningbo, 315211 People's Republic of China
| | - Xiaojie Zheng
- 3Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, 325006 People's Republic of China
| | - Zhicheng Zhang
- 3Department of Agriculture and Biotechnology, Wenzhou Vocational College of Science and Technology, Wenzhou, 325006 People's Republic of China
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16
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Li S, An Y, Fu W, Sun X, Li W, Li T. Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging. Food Res Int 2017; 100:235-240. [PMID: 28888446 DOI: 10.1016/j.foodres.2017.08.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 08/16/2017] [Accepted: 08/18/2017] [Indexed: 10/19/2022]
Abstract
Purple sweet potato was fermented into alcoholic beverage. By using LC-MS analysis, 12 types of anthocyanins were found in the purple sweet potato alcoholic beverage (PSPFAB); these were based on cyanidin and peonidin as aglycones. The anthocyanins in young PSPFAB mainly consisted of acylates. The acylated anthocyanins, however, degraded gradually with aging. Cyanidin 3-sophoroside-5-glucoside and peonidin 3-sophoroside-5-glucoside were found to be major anthocyanins in the PSPFAB after two years of aging. Moreover, 52 kinds of volatile components were detected in PSPFAB by GC-MS analysis. Alcohol and ester substances constituted a major proportion of these volatile components of PSPFAB. After two years of aging, levels of high-alcohols such as 1-pentanol remarkably decreased to below the detection limit, while the level of total esters increased significantly. Such variation of aromas enriched and improved the flavor of PSPFAB.
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Affiliation(s)
- Suhong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Yingfeng An
- College of Biological Science and Technology, Shenyang Agricultural University, Shenyang 110866, China
| | - Weina Fu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiao Sun
- Shenyang Women's and Children's Hospital, Shenyang 110011, China
| | - Wenjie Li
- Shenyang Women's and Children's Hospital, Shenyang 110011, China
| | - Tuoping Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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17
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Qian BJ, Liu JH, Zhao SJ, Cai JX, Jing P. Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities. Data Brief 2017; 12:499-512. [PMID: 28516146 DOI: 10.1016/j.dib.2017.04.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/04/2017] [Accepted: 04/24/2017] [Indexed: 11/30/2022] Open
Abstract
The data presented in this article are related to the research article entitled “The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability” (Qian et al., 2017) [1]. This paper described preparation and isolation of anthocyanins from purple sweet potatoes (PSP) and the time-course of anthocyanin profiles treated with gallic, ferulic, or caffeic acids at 95 °C. The color appearance of PSPanthocyanins alone, or with gallic, ferulic, or caffeic acids was described after the 15 h of thermal treatment. The high resolution mass spectrographs of PSP anthocyanins were determined using UPLC-ESI-HRMS. The spatial interaction of peonidin 3-O-(2-O-β-D-glucopyranocyl-β-D-glucopyranoide)-5-O-β-D-glucopyranoside and gallic/ferulic/caffeic acids was illustrated by molecular dynamic simulation.
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18
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Qian BJ, Liu JH, Zhao SJ, Cai JX, Jing P. The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Food Chem 2017; 228:526-32. [PMID: 28317759 DOI: 10.1016/j.foodchem.2017.01.120] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 12/25/2016] [Accepted: 01/25/2017] [Indexed: 11/21/2022]
Abstract
The mechanism by which copigments stabilize colour, by protecting anthocyanin chromophores from nucleophilic attack, seems well accepted. This study was to determine effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Molecular dynamics simulations were applied to explore molecular interactions. Phenolic acids intensified the colour by 19%∼27%. Colour fading during heating followed first-order reactions with half-lives of 3.66, 9.64, 3.50, and 3.39h, whereas anthocyanin degradation, determined by the pH differential method (or HPLC-PDA), followed second-order reactions with half-lives of 3.29 (3.40), 3.43 (3.39), 2.29 (0.39), and 2.72 (0.32)h alone or with gallic/ferulic/caffeic acids, respectively, suggesting that anthocyanin degradation was faster than the colour fading. The strongest protection of gallic acids might be attributed to the shortest distance (4.37Å) of its aromatic ring to the anthocyanin (AC) panel. Hyperchromic effects induced by phenolic acids were pronounced and they obscured the accelerated anthocyanin degradation due to self-association interruption.
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19
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Zhao JG, Yan QQ, Xue RY, Zhang J, Zhang YQ. Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities. Food Chem 2014; 161:22-6. [PMID: 24837917 DOI: 10.1016/j.foodchem.2014.03.079] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/12/2014] [Accepted: 03/15/2014] [Indexed: 10/25/2022]
Abstract
More than 10 red anthocyanins and related glucosides have been isolated and identified from purple sweet potato (Ipomoea batatas, Ayamurasaki) in the recent decades. This paper reports the isolation of colourless caffeoyl compounds from purple sweet potato using AB-8 macroresin absorption and semi-preparative HPLC-DAD. The structures of the five isolated monomers were identified as: 5-caffeoylquinic acid (1), 6-O-caffeoyl-β-d-fructofuranosyl-(2-1)-α-d-glucopyranoside (2) and trans-4,5-dicaffeoylquinic acid (3), 3,5-dicaffeoylquinic acid (4), 4,5-dicaffeoylquinic acid (5), and by ESI/MS and NMR. Compounds 1, 4 and 5 were reported previously in combination with anthocyanins in purple sweet potato, whereas 2 and 3 were found for the first time. In vitro antioxidant assay showed trans-4,5-dicaffeoylquinic acid has significant antioxidant activities. These results should lay the groundwork for further work identifying purple sweet potato as a healthy food.
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Affiliation(s)
- Jin-Ge Zhao
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Qian-Qian Yan
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Ren-Yu Xue
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Jian Zhang
- College of Pharmaceutical Science, Soochow University, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China.
| | - Yu-Qing Zhang
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China.
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