Determination of Major Anthocyanins in Processed Foods Made from Purple-Fleshed Sweet Potato

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  • Oki Tomoyuki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • Miyoshi Ayako
    Division of Food and Health Environment, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Goto Kazuhisa
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • Sato Maki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization
  • Shiratsuchi Hideki
    Division of Food and Health Environment, Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Terahara Norihiko
    Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University
  • Suda Ikuo
    National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Food Research Organization

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Other Title
  • 紫サツマイモの加工食品に含まれる主要アントシアニンの定量
  • ムラサキ サツマイモ ノ カコウ ショクヒン ニ フクマレル シュヨウ アントシアニン ノ テイリョウ

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Abstract

Eight major anthocyanins were determined in 61 processed foods made from purple-fleshed sweet potato commercially available in Japan. The total content of major anthocyanins ranged from 53.22 to 936.26mg/100g for 10 primary processed foods, including dried powders, dried flakes, and dried sweet potatoes ; 1.19 to 131.95mg/100mL for 13 beverages including soft drinks and fermented vinegars ; 33.00 to 376.39mg/100g for 11 deep-fried foods, including chips and fried dough cookies ; and 1.01 to 69.75mg/100g for 27 secondary processed foods, including Western and Japanese sweets, and jams. The peonidin-based anthocyanins exceeded 70% of the total anthocyanin content for 9 of the primary processed foods, 13 of the beverages, 6 of the deep-fried foods, and 21 of the secondary processed foods. The ingredients of these processed foods were estimated to be purple-fleshed sweet potato cultivars Ayamurasaki and Murasakimasari.

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