Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars

被引：240

作者：

Oki, T

Masuda, M

Furuta, S

Nishiba, Y

Terahara, N

Suda, I

机构：

[1] Natl Agr Res Org, Natl Agr Res Ctr Kyushu Okinawa Reg, Kumamoto 8611192, Japan

[2] Minami Kyushu Univ, Dept Food Sci & Technol, Coll Hort, Miyazaki 8840003, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 05期

关键词：

sweet potato; Ipomoea batatas; radical-scavenging activity; anthocyanin; phenolic compound;

D O I：

10.1111/j.1365-2621.2002.tb08718.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 80% ethanol extracts of 5 purple-fleshed sweet potato cultivars were separated into 2 fractions, anthocyanins- and phenolic compounds-rich fractions, to clarify the contribution of these constituents to the radical-scavenging activity. The separation was accomplished with an ethyl acetate liquid/liquid extraction. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity in each fraction and the contributors varied according to the cultivars. The dominant DPPH radical-scavengers in "Ayamurasaki" and "Kyushu-132" were anthocyanins rather than phenolic compounds, while those in "Miyanou-36" and "Bise" were phenolic compounds, such as chlorogenic acid. Furthermore, the high-performance liquid chromatography analysis of anthocyanins showed that "Ayamurasaki" and "Kyushu-132" were rich in anthocyanins with peonidin aglycon, whereas "Miyanou-36," "Bise," and "Tanegashimamurasaki" contained cyanidin aglycon.

引用

页码：1752 / 1756

页数：5

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