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Journal of Biomedicine and Biotechnology
Volume 2004 (2004), Issue 5, Pages 279-286
http://dx.doi.org/10.1155/S1110724304406056
Research article

Characterization of Acylated Anthocyanins in Callus Induced From Storage Root of Purple-Fleshed Sweet Potato, Ipomoea batatas L

1Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University, Miyazaki, 5-1-2 Kirishima 880-0032, Japan
2Food Science Australia, CRC for Bioproducts, 16 Julius Avenue, Riverside Corporate Park, North Ryde 2113, NSW, Australia
3National Food Research Institute, Ibaraki, Tsukuba 305-8642, Japan
4National Agricultural Research Centre for Kyushu Okinawa Region, Miyazaki, Miyakonojo 885-0091, Japan
5National Agricultural Research Centre for Kyushu Okinawa Region, Nishigoshi, Kumamoto, Kikuchi 861-1192, Japan

Received 4 June 2004; Revised 8 June 2004; Accepted 15 June 2004

Copyright © 2004 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Four anthocyanins were isolated from a highly pigmented callus induced from the storage root of purple-fleshed sweet potato (Ipomoea batatas L) cultivar Ayamurasaki. The anthocyanins were respectively identified as cyanidin 3-O-(2-O-(6-O-(E)-caffeoyl-β-D-glucopyranosyl)-β-D-glucopyranoside)-5-O-β-D-glucopyranoside, cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-β-D-glucopyranosyl)-6-O-(E)-caffeoyl-β-D-glucopyranoside)-5-O-β-D-glucopyranoside, cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-β-D-glucopyranosyl)-6-O-(E)-p-coumaroyl-β-D-glucopyranoside)-5-O-β-D-glucopyranoside, and peonidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-β-D-glucopyranosyl)-6-O-(E)-p-coumaroyl-β-D-glucopyranoside)-5-O-β-D-glucopyranoside by chemical and spectroscopic analyses. These anthocyanins were examined with respect to the stability in neutral aqueous solution as well as the radical scavenging activity against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. These acylated anthocyanins exhibited both higher stability and higher DPPH radical scavenging activity than corresponding nonacylated cyanidin and peonidin 3-O-sophoroside-5-O-glucosides.