Identification of Anthocyanins from the Peel of Purple-fleshed Potato
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
This research aimed at the purification and identification of anthocyanins from the peel of purple fleshed potato (Solanum tuberosum L.). By using 2% citric acid solution and D101 macroporous resin, anthocyanins were extracted from the peel of purple fleshed potatoes. The anthocyanin content was 207.33 mg/g freeze-dried powder measured by the external standard method of HPLC. Then, the anthocyanin composition was characterized by HPLC-DAD-ESI-MS/MS. Fourteen kinds of anthocyanin were found, and 3-O-p-coumaroylrutinoside-5-O-glucoside of petunidin was the main ingredient. Four kinds of anthocyanins which existed in the form of aglycon-3-rutinoside-5-O-glucoside, and nine in the form of aglycon-3-coumaroyl (/caffeoyl/feruloyl) rutinoside-5-O-glucoside. Besides, an anthocyanin was inferred with substitutions at C3 and C7 sites. Most of the anthocyanins in the peel of purple fleshed potatoes were acylated with organic acids and substituted with disaccharide residues, which greatly increased the stability. As a byproduct in food processing, the peel of purple fleshed potatoes has good development prospects and high value in use.
