Anthocyanin Composition of the Purple Sweet Potato Cultivar ‘Churakanasa’

IF 0.9 4区农林科学 Q4 HORTICULTURE

Horticulture Journal Pub Date : 2023-12-28 DOI:10.2503/hortj.qh-103

Rie Kurata, Yoshihiro Okada, Takeo Sakaigaichi, Yumi Kai, Akira Kobayashi, Keisuke Suematsu

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Abstract

We investigated the anthocyanin composition of the purple sweet potato cultivar ‘Churakanasa’. The color tone of the paste was compared by L*, a*, and b* values and ‘Churakanasa’ exhibited a lower b* value, which indicates a bluish tint, than ‘Churakoibeni’, a popular cultivar for paste processing in Okinawa. High performance liquid chromatography (HPLC) analysis of the pigment extract showed that the anthocyanin composition of ‘Churakanasa’ was quite different from that of ‘Ayamurasaki’ and ‘Churakoibeni’. The analysis of the aglycone composition revealed that the cyanidin content (%) of ‘Ayamurasaki’ and ‘Churakoibeni’ contained 19.2% and 22.6% of cyanidins and 80.8% and 77.4% of peonidins, respectively. These findings indicate that these cultivars belong to the peonidin type. In contrast, ‘Churakanasa’ contained 86.4% cyanidin, indicating it to be a cyanidin-type cultivar. The steamed sweet potato paste made from ‘Churakanasa’ (cyanidin type cultivar) exhibited a bluer color compared to the peonidin-type cultivars. This observation suggests a direct correlation between the higher cyanidin content and the blue color intensity of the paste. HPLC-MS analysis of the two major HPLC peaks (peak I and II) of ‘Churakanasa’ suggested that the substance in peak I was YGM-0c; cyanidin-3-p-hydroxybenzoyl sophoroside-5-glucoside by mass, whereas peak II was YGM-1a; cyanidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside. ‘Churakanasa’ exhibits unique color and pigment characteristics as it is the only purple sweet potato cultivar that has YGM-0c and -1a as its primary pigments.

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紫甘薯栽培品种 "Churakanasa "的花青素成分

我们研究了紫色甘薯栽培品种 "Churakanasa "的花青素成分。通过 L*、a* 和 b* 值对浆糊的色调进行了比较，'Churakanasa'的 b* 值低于'Churakoibeni'，而'Churakoibeni'是冲绳浆糊加工中常用的栽培品种。色素提取物的高效液相色谱（HPLC）分析表明，"Churakanasa "的花青素成分与 "Ayamurasaki "和 "Churakoibeni "截然不同。苷元组成分析表明，' Ayamurasaki'和'Churakoibeni'的花青素含量（%）分别为 19.2% 和 22.6%，芍药苷含量分别为 80.8% 和 77.4%。这些结果表明，这些品种属于芍药苷类型。相比之下，"Churakanasa "含有 86.4% 的青苷，表明它属于青苷型栽培品种。与芍药苷型栽培品种相比，用'Churakanasa'（青苷型栽培品种）蒸制的甘薯糊颜色更蓝。这一观察结果表明，较高的青花素含量与薯酱的蓝色强度直接相关。对'Churakanasa'的两个主要 HPLC 峰（峰 I 和峰 II）进行的 HPLC-MS 分析表明，峰 I 中的物质为 YGM-0c；氰基-3-对羟基苯甲酰基槐糖苷-5-葡萄糖苷，而峰 II 中的物质为 YGM-1a；氰基-3-咖啡酰基-对羟基苯甲酰基槐糖苷-5-葡萄糖苷。Churakanasa "具有独特的颜色和色素特征，是唯一以 YGM-0c 和 -1a 为主要色素的紫色甘薯栽培品种。

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来源期刊

Horticulture Journal HORTICULTURE-

CiteScore

2.20

自引率

8.30%

发文量

期刊介绍： The Horticulture Journal (Hort. J.), which has been renamed from the Journal of the Japanese Society for Horticultural Science (JJSHS) since 2015, has been published with the primary objective of enhancing access to research information offered by the Japanese Society for Horticultural Science, which was founded for the purpose of advancing research and technology related to the production, distribution, and processing of horticultural crops. Since the first issue of JJSHS in 1925, Hort. J./JJSHS has been central to the publication of study results from researchers of an extensive range of horticultural crops, including fruit trees, vegetables, and ornamental plants. The journal is highly regarded overseas as well, and is ranked equally with journals of European and American horticultural societies.