Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato,Ipomoea batatas | Zendy

Norihiko Terahara | Zendy; Takashige Shimizu | Zendy; Yoshiaki Kato | Zendy; Mikio Nakamura | Zendy; Tamio Maitani | Zendy; Masaatsu Yamaguchi | Zendy; Yukihiro Goda | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Six Diacylated Anthocyanins from the Storage Roots of Purple Sweet Potato,Ipomoea batatas

Author(s) -

Norihiko Terahara,

Takashige Shimizu,

Yoshiaki Kato,

Mikio Nakamura,

Tamio Maitani,

Masaatsu Yamaguchi,

Yukihiro Goda

Publication year - 1999

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.63.1420

Subject(s) - ipomoea , peonidin , convolvulaceae , pigment , chemistry , anthocyanin , cyanidin , residue (chemistry) , botany , food science , biology , biochemistry , organic chemistry , delphinidin

Eight acylated anthocyanins were isolated from the storage roots of the purple sweet potato, Ipomoea batatas cv Yamagawamurasaki, which is the source of the food colorant "purple sweet potato color." Of these, six pigments were identified as diacylated anthocyanins, cyanidin and peonidin 3-O-(6-O-(E)-caffeyl-2-O-(6-O-acyl- β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-gluco-pyranosides, in which each acyl subsutituent was a p-hydroxybenzoyl, (E)-caffeyl or (E)-ferulyl residue, mainly by NMR analyses.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research