Purple sweet potato color

Last updated

Purple sweet potato color (PSPC) is a natural anthocyanin food coloring [1] [2] [3] [4] obtained from the sweet potato (Ipomoea batatas). Some cultivars, like the Ayamurasaki, released in Japan in 1995, are specially developed to have a higher anthocyanin content. [5]

It is reported to have potential application as an antimutagenic, [6] [7] antioxidant, [8] [9] [6] and anti-inflammatory. [8] [10] [9] [6] There is evidence it is protective against injury induced by D-galactose [6] [8] [10] [9] and has potential as a treatment for galactosemia. [11]

The following chemical components of PSPC have been identified. [12] [13]

Related Research Articles

<i>Vitis vinifera</i> Species of flowering plant in the grape vine family Vitaceae

Vitis vinifera, the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. There are currently between 5,000 and 10,000 varieties of Vitis vinifera grapes though only a few are of commercial significance for wine and table grape production.

<span class="mw-page-title-main">Cyanidin</span> Anthocyanidin pigment in flowering plant petals and fruits

Cyanidin is a natural organic compound. It is a particular type of anthocyanidin. It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator.

<i>Paeonia lactiflora</i> Species of flowering plant

Paeonia lactiflora is a species of herbaceous perennial flowering plant in the family Paeoniaceae, native to central and eastern Asia from eastern Tibet across northern China to eastern Siberia.

<span class="mw-page-title-main">African blue basil</span> Variety of flowering plants

African blue basil is a hybrid basil variety, a cross between camphor basil and dark opal basil. It is one of a few types of basil that are perennial. African blue basil plants are sterile, unable to produce seeds of their own, and can only be propagated by cuttings.

<span class="mw-page-title-main">Dark opal basil</span>

Dark opal basil is a cultivar of Ocimum basilicum, developed by John Scarchuk and Joseph Lent at the University of Connecticut in the 1950s. With deep purple, sometimes mottled leaves, it is grown as much for its decorative appeal as for its culinary value. Dark opal basil was a 1962 winner of the All-American Selection award.

<span class="mw-page-title-main">Ursolic acid</span> Pentacyclic chemical compound found in fruits

Ursolic acid, is a pentacyclic triterpenoid identified in the epicuticular waxes of apples as early as 1920 and widely found in the peels of fruits, as well as in herbs and spices like rosemary and thyme.

<span class="mw-page-title-main">Peonidin</span> Chemical compound

Peonidin is an O-methylated anthocyanidin derived from Cyanidin, and a primary plant pigment. Peonidin gives purplish-red hues to flowers such as the peony, from which it takes its name, and roses. It is also present in some blue flowers, such as the morning glory.

In enzymology, an anthocyanin 5-O-glucoside 6'''-O-malonyltransferase is an enzyme that catalyzes the chemical reaction

<span class="mw-page-title-main">Anthocyanin</span> Class of chemical compounds

Anthocyanins, also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "Die Farben der Blüthen". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.

<span class="mw-page-title-main">Phenolic content in wine</span> Wine chemistry

The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.

<span class="mw-page-title-main">Purple corn</span>

Purple corn or purple maize is group of flint maize varieties originating in South America, descended from a common ancestral variety termed "kʼculli" in Quechua. It is most commonly grown in the Andes of Peru, Bolivia and Ecuador.

<span class="mw-page-title-main">Antirrhinin</span> Chemical compound

Antirrhinin is an anthocyanin. It is the 3-rutinoside of cyanidin.

<span class="mw-page-title-main">Chrysanthemin</span> Chemical compound

Chrysanthemin is an anthocyanin. It is the 3-glucoside of cyanidin.

<span class="mw-page-title-main">Myrtillin</span> Chemical compound

Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in blackcurrant, blueberry, huckleberry, bilberry leaves and in various myrtles, roselle plants, and Centella asiatica plant. It is also present in yeast and oatmeal. The sumac fruit's pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified.

The pyranoanthocyanins are a type of pyranoflavonoids. They are chemical compounds formed in red wines by yeast during fermentation processes or during controlled oxygenation processes during the aging of wine. The different classes of pyranoanthocyanins are carboxypyranoanthocyanins, methylpyranoanthocyanins, pyranoanthocyanin-flavanols, pyranoanthocyanin-phenols, portisins, oxovitisins and pyranoanthocyanin dimers; their general structure includes an additional ring that may have different substituents linked directly at C-10.

<span class="mw-page-title-main">Syringetin</span> Chemical compound

Syringetin is an O-methylated flavonol, a type of flavonoid. It is found in red grape, in Lysimachia congestiflora and in Vaccinium uliginosum. It is one of the phenolic compounds present in wine.

<span class="mw-page-title-main">Blue corn</span> Variety of maize

Blue corn is several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States. It is one of the main types of corn used for the traditional Southern and Central Mexican food known as tlacoyo.

<i>Pteris ensiformis</i> Species of fern

Pteris ensiformis, the slender brake, silver lace fern, sword brake fern, or slender brake fern, is a plant species of the genus Pteris in the family Pteridaceae. It is found in Asia and the Pacific.

Cyanidin-3-O-glucoside 2-O-glucuronosyltransferase is an enzyme with systematic name UDP-D-glucuronate:cyanidin-3-O-beta-D-glucoside 2-O-beta-D-glucuronosyltransferase. This enzyme catalyses the following chemical reaction

<span class="mw-page-title-main">Ideain</span> Chemical compound

Ideain, the cyanidin 3-O-galactoside, is an anthocyanin, a type of plant pigment.

References

  1. ↑ "Purple Sweet Potato | DDW The Colour House". DDW The Colour House. Retrieved 2017-03-20.
  2. ↑ Services, Eazyweb Internet. "Purple Sweet Potato Color". www.foodcolor.com. Retrieved 2017-03-20.
  3. ↑ "Purple Sweet Potato A Contender To Replace Artificial Food Dyes". NPR.org. Retrieved 2017-03-10.
  4. ↑ "Purple sweet potatoes among 'new naturals' for food and beverage colors - American Chemical Society". American Chemical Society. Retrieved 2017-03-10.
  5. ↑ Masaru, Yoshinaga (1995). "New Cultivar "Ayamurasaki" for Colorant Production" (PDF). Naro.{{cite web}}: CS1 maint: url-status (link)
  6. 1 2 3 4 Wu, Dong-mei; Lu, Jun; Zheng, Yuan-lin; Zhou, Zhong; Shan, Qun; Ma, Dai-fu (2008-07-01). "Purple sweet potato color repairs d-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins". Neurobiology of Learning and Memory. 90 (1): 19–27. doi:10.1016/j.nlm.2008.01.010. ISSN   1095-9564. PMID   18316211. S2CID   30267338.
  7. ↑ Yoshimoto, M.; Okuno, S.; Yoshinaga, M.; Yamakawa, O.; Yamaguchi, M.; Yamada, J. (1999-03-01). "Antimutagenicity of sweetpotato (Ipomoea batatas) roots". Bioscience, Biotechnology, and Biochemistry. 63 (3): 537–541. doi:10.1271/bbb.63.537. ISSN   0916-8451. PMID   10227139.
  8. 1 2 3 Shan, Qun; Lu, Jun; Zheng, Yuanlin; Li, Jing; Zhou, Zhong; Hu, Bin; Zhang, Zifeng; Fan, Shaohua; Mao, Zhen (2009-01-01). "Purple sweet potato color ameliorates cognition deficits and attenuates oxidative damage and inflammation in aging mouse brain induced by d-galactose". Journal of Biomedicine & Biotechnology. 2009: 564737. doi: 10.1155/2009/564737 . ISSN   1110-7251. PMC   2766785 . PMID   19865488.
  9. 1 2 3 Zhang, Zi-Feng; Fan, Shao-Hua; Zheng, Yuan-Lin; Lu, Jun; Wu, Dong-Mei; Shan, Qun; Hu, Bin (2009-02-01). "Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver". Food and Chemical Toxicology. 47 (2): 496–501. doi:10.1016/j.fct.2008.12.005. ISSN   1873-6351. PMID   19114082.
  10. 1 2 Lu, Jun; Wu, Dong-mei; Zheng, Yuan-lin; Hu, Bin; Zhang, Zi-feng (2010-05-01). "Purple sweet potato color alleviates D-galactose-induced brain aging in old mice by promoting survival of neurons via PI3K pathway and inhibiting cytochrome C-mediated apoptosis". Brain Pathology (Zurich, Switzerland). 20 (3): 598–612. doi:10.1111/j.1750-3639.2009.00339.x. ISSN   1750-3639. PMC   8094803 . PMID   19863544.
  11. ↑ Timson, David J. (2014-06-01). "Purple sweet potato colour--a potential therapy for galactosemia?". International Journal of Food Sciences and Nutrition. 65 (4): 391–393. doi:10.3109/09637486.2013.860586. ISSN   1465-3478. PMID   24279733. S2CID   20751681.
  12. 1 2 3 4 5 6 7 8 9 Truong, Van-Den; Deighton, Nigel; Thompson, Roger T.; McFeeters, Roger F.; Dean, Lisa O.; Pecota, Kenneth V.; Yencho, G. Craig (2010-01-13). "Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS". Journal of Agricultural and Food Chemistry. 58 (1): 404–410. doi:10.1021/jf902799a. ISSN   0021-8561. PMID   20017481.
  13. 1 2 3 4 5 Qiu, Fan; Luo, Jianguang; Yao, Shun; Ma, Li; Kong, Lingyi (2009-06-01). "Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography". Journal of Separation Science. 32 (12): 2146–2151. doi:10.1002/jssc.200900038. ISSN   1615-9314. PMID   19479751.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.