Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.

@article{Li2013IdentificationAT,
  title={Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.},
  author={Jie Li and Xiao-ding Li and Yun Zhang and Zheng-dong Zheng and Zhi-ya Qu and Meng Liu and Shao-hua Zhu and Shuo Liu and Meng Wang and Lu Qu},
  journal={Food chemistry},
  year={2013},
  volume={136 3-4},
  pages={1429-34}
}
Thirteen anthocyanins were identified in the purple-fleshed sweet potato cultivar Jihei No. 1. The main anthocyanins were 3-sophoroside-5-glucoside derivatives from cyanidin and peonidin, acylated with p-hydroxybenzoic acid, ferulic acid, or caffeic acid. A unique anthocyanin, delphinidin-3,5-diglucoside was also found. The thermal stability of purple-fleshed sweet potato anthocyanins (PSPAs) followed a first-order kinetics model. Aqueous solutions with various pH (2, 3, 4, 5, and 6) and fruit… CONTINUE READING