Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins

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概要

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• Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued for 7 days, followed by aging up to day 120. Analyses were performed to measure pH, sugar and alcohol contents, browning, relative absorbance at 525 nm, and hue, individual AN and alcohol by high-performance liquid chromatography (HPLC). Up to day 7 of fermentation: 1) pH decreased slightly; 2) browning increased; 3) absorbance increased; 4) the hue of Yamagawamurasaki AN underwent a positive shift in terms of both a* and b* values, taking on a deeper red color, and the Kankei 55 AN had a positive shift for a* values but no shift for b* values; 5) The structures of the major ANs of purple sweet potato were estimated as follows: A:3-O-(2-O-(6-O-caffeoyl [Caf]-β-D-glucopyranosyl [Glu]))-β-D-Glu-(5-O-(β-D-Glu))cyanidin [Cy], B:3-O-(2-O-(6-O-Caf-β-D-Glu))-(6--Caf-β-D-Glu)-(5-O-(β-D-Glu))Cy, C: 3-O-(2-O-(6-O-Caf-β-D-Glu))-(6-O-p-Hydroxybenzoyl [p-HB]-β-D-Glu)-(5-O-(β-D-Glu))Cy, D: 3-O-(2-O-(6-O-Caf-β-D-Glu))-β-D-Glu)-(5-O-(β-D-Glu))peonidin [Pe], 3-O-(2-O-(6-O-Caf-β-D-Glu))-(6-O-feruloyl [Fer]-β-D-Glu)-(5-O-(β-D-Glu))Cy, 3-O-(2-O-(6-O-Caf-β-D-Glu))-(6-O-Caf-β-D-Glu)-(5-O-(β-D-Glu))Pe, 3-O-(2-O-(6-O-Caf-β-D-Glu))-(6-O-p-HB-β-D-Glu)-(5-O-(β-D-Glu))Pe, 3-O-(2-O-(6-O-Caf-β-D-Glu))-(6-O-Fer-β-D-Glu)-(5-O-(β-D-Glu))Pe. 6) Compared to pre-fermentation values, both HPLC peak area of Yamagawamurasaki AN and Kankei 55 AN rapidly decreased became unstable on day 7 of fermentation. After the fermentation, major ANs aged were stably.

• 社団法人　日本食品科学工学会の論文
• 2002-02-01

著者

• HAYASHI Kazuya

  Tokyo Kasei Gakuin Junior College

• Murakami Tomoko

  Tokyo Kasei Gakuin Junior College

• Hayashi Kazuya

  Wada Sugar Refining Co. Ltd.

• Tsukui Akio

  Tokyo Kasei Gakuin Juior College

• SHIINA Ryujiro

  Nichino Kagakukogyou Co., Ltd.

• Shiina Ryujiro

  Nichino Kagakukogyou Co. Ltd.

• Hayashi Kazuya

  Wada Sugar Refining Co. Ltd. Department Of Development

• Tsukui A

  Tokyo Kasei Gakuin Junior College

関連論文

• Anthocyanins from Skins and Fleshes of Potato Varieties
• Breeding of potato variety "Inca-no-hitomi" with a very high carotenoid content
• Anthocyanin Pigments of "Nama-shibazuke" Japanese Pickles in Package on Market
• Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
• Anti Influenza Virus Activity of a Red-Fleshed Potato Anthocyanin
• Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
• Anthocyanins from Skins and Fleshes of Potato Varieties
• Photo-Isomerization of the Nasunin, the Major Eggplant Anthocyanins
• Stability of Anthocyanins in Various Vegetables and Fruits.

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