Study on the Stability and Application of Anthocyanin from Purple Sweet Potato

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1_U_n_i_v_e_r_s_ti_y_o_f_S_c_i_e_n_c_e_a_n_d_T_e_c_h_n_o_l_o_g_y_L_i_a_o_n_i_n_g_,_A_n_s_h_a_n_,_{1 0 1}₁₄ _{5 .}_{P .}_R_C_h_i_n_a

2_S_h_e_n_y_a_n_g_A_g_r_i_c_u_tl_u_r_a_l_U_n_i_v_e_r_s_ti_y_,_S_h_e_n_y_a_n_g_,₁₁₀₁₆₁_P_._R_._C_h_i_n_a

3_A_n_s_h_a_n_N_o_r_m_a_l_U_n_i_v_e_r_s_ti_y_A_f_if_il_a_t_e_d_M_e_d_i_c_a_l_S_c_h_o_o_,l_A_n_s_h_a_n_a_n_d₁₁₄₀₀₁_._P_R_._C_h_i_n_a

4_Q_i_a_n_s_h_a_n_D_a_t_u_n_T_o_w_n_A_g_r_i_c_u_tl_u_r_a_l_T_e_c_h_n_o_l_o_g_y_E_x_t_e_n_s_i_o_n_S_t_a_it_o_n_,_A_n_s_h_a_n₁₁₄_{0 .}₀₀_{P .}_R_C_h_i_n_a

*_C_o_r_r_e_s_p_o_n_d_i_n_g_a_u_t_h_o_r

: s d r o w y e

K Purplesweetpotatoanthocyanin,Extraciton,Stablitiy.

.t c a r t s b

A Thepurpleswee tpotatoanthocyaninwasextracted yb ethano lextraction ,thestabilityof n

i n a y c o h t n a o t a t o p t e e w s e l p r u

p w asinvestigatedint hispaper,t hepurpleswee tpotatoanthocyanin r

e t a w s a

w -solublepigment, i thadastrongr esistanceofheatandthebes tstabilityofanthocyaninwas .t

h g i l m o r f t p e

k Foodpreservativeshad no significan teffec tonthestability ofpurpleswee tpotato a

e s o c u l g ; s n i n a y c o h t n

a nd sucrose had a certain color-protecting effec ton purple swee tpotato H

; y l s u o i v b o n i n a y c o h t n a o t a t o p t e e w s e l p r u p n o s t c e f f e d a h c V ; n i n a y c o h t n

a 2O2 ,Cu2+ ,Fe2+ hada

t n a f o n o i t u l o s e h T . n i n a y c o h t n a o t a t o p t e e w s e l p r u p f o y t i l i b a t s e h t n o t c a p m i r e t a e r

g hocyaninwould

u C f o t c e f f e e h t h t i w d i b r u t e m o c e

b 2+_a_n_d_F_e2+_.

n o it c u d o r t n I

n o n , e f a s s i t n e m g i p l a r u t a n , s r a e y t n e c e r n

I -toxic ,rich inresourcesandhasacertain nutritiona l a

n t u B . s r e m u s n o c g n o m a r a l u p o p n e e b s a h h c i h w , n o i t c a l a c i g o l o c a m r a h p d n a e u l a

v tura lpigments

r e h t o d n a s n o i l a t e m , s t n e g a x o d e r , t h g i l , e r u t a r e p m e t , H p f o e c n e u l f n i e h t y b d e d a r g e d y l i s a e e r a

n i n a y c o h t n a o t a t o p t e e w s e l p r u p e h t t a h t d e w o h s s t l u s e r e h T ] 1 [ . d e t i m i l s i n o i t a c i l p p a s t i d n a , s r o t c a f

] 2 [ . y t i l i b a t s l a i t n e t o p d a h

w s e l p r u

P ee tpotatoi sanewkindofswee tpotato ,whichi sakindofannual ,fine ,Convolvulaceae b

r e

h . Theroo tofpurpleswee tpotatoi sal lpurpleandi tcontainsno tonlyt hevariousnutrientswith n

, t n e m g i p d e r l a r u t a n n i h c i r o s l a t u b , o t a t o p t e e w s y r a n i d r

o amelyanthocyaninpigment. Purpleswee t

, e u l a v H p h t i w e g n a h c n a c , l a r u t a n d n a t h g i r b s i r o l o c s t i ,t n e m g i p e l b i d e f o d n i k a s i t n e m g i p o t a t o p

e l b a t s s i t n e m g i p r a l i m i s e r o m s i y t i l i b a t s s t i , c i x o t n o n , l l e m s l a i c e p s o n e v a

h . Purpleswee tpotatoi s

n i h c i

r resources ,i thas many functions such as health care ,[ - ]3 5 and i thas grea tdevelopmen t n

o o s d n a e n i c i d e m , d o o f n i t c e p s o r

p .[6 ,7]

l a t n e m i r e p x E

d n a s l a i r e t a

M Instruments

o t a t o p t e e w s e l p r u

P , Anhydrousethanol, Hydrochloricacid, Citricacid, KC,lNaC,lCuSO4 ,ZnSO4, O

S e

F 4 ,30% Hydrogen peroxide, L-ascorbic acid, Potassium sorbate, Sodium benzoate, glucose, e

s o r c u

s , TA2003Nelectronicbalance, LD4-2Acentrifuge, HH -8 digita ldisplaythermostaticwater t

o p h t a

b , WFZUV- 2000ultraviole tvisiblespectrophotometer, DB -156LTA horizonta lcryogenic r

e z e e r

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1 n a h t d i u q i l l a i r e t a m e h t o t g n i d r o c c a r e d w o p o t a t o p t e e w s e l p r u p d e h s u r c e h

T :15add80%ofthe

n o i t u l o s l o n a h t

e (Containing1%hydrochloricacid) ,2hoursa t70° Cextraction ,3500r /mincentrifuge 5

4 t a d e t a r o p a v e y r a t o r s a w t n a t a n r e p u s e h t , n i m 0 1 r o

f ° Cand100r/min ,afterbeingconcentratedt oa

o t n u o m a n i a t r e c a , n o i t a r t n e c n o c n i a t r e

c f ethy lacetate was added .Afterstratification ,the water . n i s e r s u o r o p o r c a m y b d e v o m e r e r e w n i e t o r p d n a r a g u s s a h c u s s e i t i r u p m i e h t d n a , d e t c e l l o c s a w e s a h p

. g n i y r d d n a g n i z e e r f , s e t a r o p a v e d n a s e t a t o r n e h t t I

e h

T StablitiyTes to fPurpleSwee tPotatoAnthocyanin f

o t c e ff

E Temperature on the Stablitiy o fAnthocyanin. A certain amoun tof anthocyanin 3

H p n i d e v l o s s i d s a w h c i h w , d e h g i e w s a w r e d w o

p . 0citricacid- disodiumhydrogendisodiumbuffer n

o i t u l o

s . Respectively in 4℃, Roomtemperature, 04 ℃, 06 ℃, 08 ℃, 01 ℃, a0 nd theabsorbancea t d

e n i m r e t e d s a w m n 5 2

5 . Thestabilityofanthocyaninsi nsolutiont ot emperaturewasi nvestigated.

f o s t c e ff

E Ligh to ent h Stablitiyo fAnthocyanin.Acertainamoun tofanthocyaninpowderwas H

p n i d e v l o s s i d s a w h c i h w , d e h g i e

w 3 0 . citricacid - disodium hydrogen disodiumbuffersolution. n

i y l e v i t c e p s e

R natura llight, fluorescen tlamp, ligh tavoiding ,and the absorbancea t525nm was d

e n i m r e t e

d . Thestabilityofanthocyanini nt hesolutionwasi nvestigated.

f o s t c e ff

E Meta lion son theStablitiyo fAnthocyanin .Differen tqualityofK+_{, a}_N +_{, n}_Z 2+_{, u}_C 2+_, g

M 2+_a_n_d_F_e2+_,_c_o_n_s_t_a_n_t_v_o_l_u_m_e_w_i_t_h_p_i_g_m_e_n _t_s_o_l_u_t_i_o_n_o_f_p_H₃_.₀_._E_a_c_h_i_o_n_c_o_n_c_e_n_t_r_a_t_i_o_n_i_s_s_e_p_a_r_a_t_e_l_y M

m

1 , 5mMand10mM ,andt heabsorbancea t525nmwasdetermined. Thestabilityofanthocyanin .

d e t a g i t s e v n i s a w s n o i l a t e m t n e r e f f i d n o

f o t c e ff

E FoodPreserva itveont heStablitiyo fAnthocyanin.Int hepigmen tsolutionofpH3. ,0 d

e d d a e r e w e t a o z n e b m u i d o s d n a e t a b r o s m u i s s a t o p f o y t i l a u q t n e r e f f i

d . Toachievet hequalityscore

0 . 0 ) L m / g

( 1 ,% 0.05% and 0.1% ,and the absorbance a t525nm was determined. The stability of .

d e t a g i t s e v n i s a w s e v i t i d d a d o o f o t n o i t u l o s n i s n i n a y c o h t n a

f o t c e ff

E ReducingSubstanceont heStablitiyo fAnthocyanin .Int hepigmen tsolutionofpH3. ,0 y

t i l a u q t n e r e f f i

d ofVcandsodiumsulfiteareadded. Toachievet hequalityscore(g/mL)0.01%and %

1 ,and the absorbance a t525nm was determined. The stability of anthocyanins in solution to .

d e t a g i t s e v n i s a w s e c n a t s b u s g n i c u d e r

f o t c e ff

E Oxidan ton t heStablitiy o fAnthocyanin. Inthepigmen tsolution ofpH3.0 ,add the H

f o e m u l o v t n e r e f f i

d 2O2 .To achieve the concentration of 0.1mL/100mL ,0.5mL/100mL and L

m 0 0 1 / L m 0 .

1 ,andt heabsorbancea t525nmwasdetermined. Thestabilityofanthocyanini nsoluiton t

s e v n i s a w t n a d i x o o

t igated.

f o t c e ff

E Sugar on theStablitiy o fAnthocyanin. In the pigmen tsolution of pH3.0 ,differen t )

L m / g ( e r o c s y t i l a u q e h t e v e i h c a o T . d e d d a e r e w e s o c u l g d n a e s o r c u s f o y t i l a u

q %1 , %5 and10% ,and

d e n i m r e t e d s a w m n 5 2 5 t a e c n a b r o s b a e h

t . Thestability of anthocyaninsin solution to sugarswas d

e t a g i t s e v n

i .

n o is s u c si D d n a s tl u s e R

f o t c e ff

E Temperatureont heStablitiyo fPurpleSwee tPotatoAnthocyanin

n i n i n a y c o h t n a f o e t a r n o i t a v r e s e r p e v i t a l e r e h t , e r u t a r e p m e t w o l r e d n u , 1 e r u g i f m o r f n e e s e b n a c s A

r u

p pleswee tpotatodidno tchangesignificantlywitht heextensionofprocessingt ime ,butt her elaitve f l a h g n i t a e h r e t f A . e r u t a r e p m e t h g i h r e d n u y l t n a c i f i n g i s d e s a e r c e d s n i n a y c o h t n a f o e t a r n o i t a v r e s e r p

0 6 t a r u o h n

a °C,t hepreservationr ateofanthocyaninwasslightlydecreased ,butt hepreservationrate .

e m i t g n i t a e h f o n o i s n e t x e e h t h t i w y l t n a c i f i n g i s e g n a h c t o n d i

d Therelative preservation rate of

(3)

0 0

1 respectively .However ,thepreservationrateremainedabove80%afterheating5h ,suggesting .

e c n a t s i s e r t a e h d o o g s a h s n i n a y c o h t n a o t a t o p t e e w s e l p r u p e h t t a h

t Buti nordert omakebetteruseof

c a l p e b o t d e d i o v a e b d l u o h s t i , n i n a y c o h t n a o t a t o p t e e w s e l p r u

p ed in the environmen tof high

. e m i t g n o l a r o f e r u t a r e p m e t

F gi u 1. re Effec toft emperatureont hestabilityofpurpleswee tpotatoanthocyanin.

f o t c e ff

E Ligh tont heStablitiyo fPurpleSwee tPotatoAnthocyanins

n e e s e b n a c s

A fromfigure2,t hedirec tsunligh thasagreati nfluenceont hestabilityofpurpleswee t t h g il d n a t h g i l l a r u t a n r e d n u y l t a e r g e g n a h c t o n d i d n i n a y c o h t n a f o t n e t n o c e h t t u b , n i n a y c o h t n a o t a t o p

, e r u t a r e t i l e h t n i s t r o p e r o t g n i d r o c c A . s n o i t i d n o c e c n a d i o v

a thel ongl igh twil lcauset hedegradation

e h t f o s i s y l o r d y h y b e t i s 2 C e h t n i 4 C l y x o r d y h e t a r e n e g o t t c u d o r p e t a i d e m r e t n i e h t , n i n a y c o h t n a f o

n e p

o -loop ,andthen thechalconewasgenerated,chalconetransformsinto substituted benzoicacid 6

, 4 , 2 d n

a -three hydroxy benzaldehyde and some other products , resulting in the degradation of .

d e d a f r o l o c e h t d n a g n i e b s n i n a y c o h t n

a Therefore ,anthocyanini sbes tprotectedfroml igh.t

Figure 2. Effec tofl igh tont hestabilityofpurpleswee tpotatoanthocyanins.

e h

T E ffec to fMeta lion sont heStablitiyo fPurpleSwee tPotatoAnthocyanins

3 e r u g i f m o r f n e e s e b n a c s

A -7,Na+_,_K+ _h_a_d _l_i_t_t_l_e _e_f_f_e_c_t_o_n _t_h_e _s_t_a_b_i_l_i_t_y _o_f _p_u_r_p_l_e _s_w_e_e_t_p_o_t_a_t_o n

Z . s n i n a y c o h t n

a 2+_,_C_u2+ _a_n_d _F_e2+ _h_a_v_e_a_c_e_r_t_a_i_n _i_n_f_l_u_e_n_c_e _o_n _t_h_e_s_t_a_b_i_l_i_t_y _o_f _p_u_r_p_l_e _s_w_e_e_t_p_o_t_a_t_o e

F g n i n i a t n o c n o i t u l o s n i n a y c o h t n a e h t , s n i n a y c o h t n

a 2+ _t_h_a_t_a_p_p_e_a_r_e_d _t_u_r_b_i_d_, _t_h_e _g_r_e_a_t_e_r _t_h_e

u C g n i n i a t n o c n o i t u l o s n i n a y c o h t n a e h t d n a , y t i d i b r u t e h t s u o i v b o e r o m e h t , n o i t a r t n e c n o

c 2+_a_n_d_F_e2+

t , r o l o c d e g n a h c l l

a hus ,Zn2+_,_C_u2+_a_n_d_F_e2+_c_a_n_r_e_d_u_c_e_t_h_e_s_t_a_b_i_l_i_t_y_o_f_a_n_t_h_o_c_y_a_n_i_n_s_t_o_s_o_m_e_e_x_t_e_n_t_, s a h c u s s n o i l a t e m h t i w t c a t n o c d i o v a d l u o h s e w , n i n a y c o h t n a g n i s u d n a g n i r a p e r p n e h w , e r o f e r e h t

n

Z 2+_,_C_u2+_a_n_d_F_e2+_.

F gi u 3. Kre + _i_n_f_l_u_e_n_c_e_o_n_t_h_e_s_t_a_b_i_l_i_t_y_o_f_a_n_t_h_o_c_y_a_n_i_n_._F _i_g_u_r_e_{4. a}_N + _i_n_f_l_u_e_n_c_e_o_n_t_h_e_s_t_a_b_i_l_i_t_y_o_f_a_n_t_h_o_c_y_a_n_i_n_.

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e

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F 5. uC 2+influenceont hestabilityofanthocyanin. Figure6. eF 2+influenceont hestabilityofanthocyanin.

e r u g i

F 7. nZ 2+_i_n_f_l_u_e_n_c_e_o_n_t_h_e_s_t_a_b_i_l_i_t_y_o_f_a_n_t_h_o_c_y_a_n_i_n_.

f o t c e ff

E FoodPreserva itve sonStablitiyo fPurpleSwee tPotatoAnthocyanin

8 e r u g i f m o r f n e e s e b n a c s

A - ,9 tPoassiumsorbateandsodiumbenzoatehadnosignifican teffec ton f

o y t i l i b a t s e h

t purpleswee tpotatoanthocyanin.

e r u g i

F 8. Potassiumsorbatei nfluenceont hestabilityofanthocyanin.

. 9 e r u g i

F Sodiumbenzoatei nfluenceont hestabilityofanthocyanin.

f o t c e ff

E ReducingSubstanceonStablitiyo fPurpleSwee tPotatoAnthocyanin

n e v a h , d 7 g n i c a l p r e t f a e r u t a r e p m e t m o o r t a n o i t u l o s n i n a y c o h t n a , 0 1 e r u g i f m o r f n e e s e b n a c s

A ’ tVc

c o h t n a e v i t a l e r e h t h t i

w yaninretentionratewas95.77% ,theconcentrationofVcwas0.01% ,0.1%

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, t a h t w o h s s t l u s e r e v o b a e h T . % 6 7 . 8 2 d n a % 1 4 . 5 5 s a w e t a r n o i t a v r e s e r p n i n a y c o h t n a e v i t a l e r n o i t u l o s

d l u o h s t n e m g i p e h t , e r o f e r e h T . c V o t e v i t i s n e s e r a s n i n a y c o h t n a o t a t o p t e e w s e l p r u

p beused in the

. n o i t a r t n e c n o c w o l s t i r o c V f o e c n e s b a

e r u g i

F 01 . Vci nfluenceont hestabilityofanthocyanin.

f o t c e ff

E Oxidan tonStablitiyo fPurpleSwee tPotatoAnthocyanin

H , 1 1 e r u g i f m o r f n e e s e b n a c s

A 2O2 has a grea tinfluence on the stability of purple swee t H

o t e u d e b y a m s i h T . n i n a y c o h t n A n o t c e f f e e v i t c u r t s e d a s a h t i d n a , n i n a y c o h t n a o t a t o

p 2O2direc t

e t a r e n e g , e r u t p u r n o i t a c g n i r n a r y p e h t , n i n a y c o h t n a o t a t o p t e e w s e l p r u p m o r f C k c a t t a c i l i h p o e l c u n

r u f d n a , e n o c l a h

c ther degraded into various colorless esters and coumarin derivatives , these .

n o i t a d a r g e d r e h t r u f r o n o i t a g e r g g a n e e w t e b r o s t c u d o r p n o i t i s o p m o c e

d Therefore ,thepurpleswee t

.t n a d i x o h t i w t c a t n o c d i o v a d l u o h s n i n a y c o h t n a o t a t o p

g i

F u 1re1 . H2O2influenceont hestabilityofanthocyanin.

f o t c e ff

E SugaronStablitiyo fPurpleSwee tPotatoAnthocyanin

2 1 e r u g i f m o r f n e e s e b n a c s

A -13 ,anthocyaninsolutiont ha thaven’ tamylaceumandsaccharoseafter e

h t, e r u t a r e p m e t m o o r t a d 7 g n i c a l

p relativeanthocyaninr etentionr atewas95.77%,t heconcentration d n a % 9 2 . 0 0 1 , % 6 5 . 9 9 s a w e t a r n o i t n e t e r n i n a y c o h t n a e v i t a l e r % 0 1 d n a % 5 , % 1 s a w e s o c u l g f o

n o i t n e t e r e v i t a l e r n i n a y c o h t n a e h t f o % 0 1 d n a % 5 , % 1 s a w n o i t a r t n e c n o c e s o r c u s e h t e l i h w , % 8 5 . 0 0 1

a

r tewas99.42% ,100.29%and100.44% .Thepigmen tpreservationr atewasi ncreased,i ndicaitngt ha t .

s n i n a y c o h t n a o t a t o p t e e w s e l p r u p n o t c e f f e n o i t c e t o r p r o l o c e h t d a h e s o r c u s d n a e s o c u l g

e r u g i

F 21 . Amylaceuminfluenceont hestabilityofanthocyanin.

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Conclu ison

y t i l i b a t s l a m r e h t d o o g s a h d n a t n e m g i p e l b u l o s r e t a w s i n i n a y c o h t n a o t a t o p t e e w s e l p r u

P . Under60° C

v r u s e v r e s e r p , d o o g s i y t i l i b a t

s iva lratecould reach 93.77%after7 d .Thestabilityofpurpleswee t c i d i c a n i e l p r u p d n a d e r e l b a t s s r a e p p a t i d n a , t n e r e f f i d s i e u l a v H p t n e r e f f i d r e d n u n i n a y c o h t n a o t a t o p

s n o i t i d n o

c . Iti sno tonlyt hecolorandcharacteristicabsorptionspectrumchangei sno tobvious ,bu t y

t i l i b a t s r o o p h t i w n e e r g e u l b e h t s t n e s e r p n o i t i d n o c e n i l a k l a e h t o s l

a . Becauset hesunligh thasagrea t

n e h w t s e b s i n i n a y c o h t n a f o y t i l i b a t s e h t , n i n a y c o h t n a o t a t o p t e e w s e l p r u p f o y t i l i b a t s e h t n o e c n e u l f n i

. d e v r e s e r p s i t i

s o r c u

S e, glucose, potassiumacidsodiumandpotassiumsorbatehasnosignificanti nfluenceont he n

i n a y c o h t n a o t a t o p t e e w s e l p r u p f o y t i l i b a t

s . Andsugarhascertainprotectiveeffec tonanthocyanin. f

o y t i l i b a t s e h t n o e c n e u l f n i e m o s e v a h e t i f l u s m u i d o s d n a c

V purpleswee tpotatoanthocyanin ,butt he

. s u o i v b o t o n s i t c e f f e

H o t e v i t i s n e s y l e m e r t x e s i n i n a y c o h t n a o t a t o p t e e w s e l p r u

P 2O2. I tcan causethedegradation of

. n i n a y c o h t n a o t a t o p t e e w s e l p r u p

a N f o s t c e f f e e h

T +_a_n_d_K+_o_n_t_h_e_s_t_a_b_i_l_i_t_y_o_f_p_u_r_p_l_e_s_w_e_e_t_p_o_t_a_t_o_a_n_t_h_o_c_y_a_n_i_n_w_e_r_e_n_o_t_s_i_g_n_i_f_i_c_a_n_t_. n

Z 2+_{, u}_C 2+_a_n_d_F_e2+_h_a_s_a_g_r_e_a_t_i_n_f_l_u_e_n_c_e_o_n_t_h_e_s_t_a_b_i_l_i_t_y_o_f_p_u_r_p_l_e_s_w_e_e_t_p_o_t_a_t_o_a_n_t_h_o_c_y_a_n_i_n_,_a_n_d_t_h_e u

C 2+_a_n_d_F_e2+_w_i_l_l_m_a_k_e_t_h_e_a_n_t_h_o_c_y_a_n_i_n_s_o_l_u_t_i_o_n_c_l_o_u_d_y_.

s e c n e r e f e R

] 1

[ DoonerH.K .Whati santhocyanin[J] .Mo .lGen. Genet ,1983 ,198: 61 -3 141. g

n i Q ] 2

[ -hongYin ,You-zhouLiu , -Yizh iXi . e Analysisoft hestabilityofanthocyanini npurpleswee t o

t a t o

p .[ J] JiangsuAgricultura lJournal ,2002,18(4): 62 -3 240. Y

n i X ] 3

[ o . u Natura lfoodcoloringandfunction[M].ChineseFoodAdditives ,2002(5):1-3. g

n i P ] 4

[ -ping Jiang ,Xiao-ling Lv ,Xiu-lingYa . o An experimenta lstudy on antioxidan tactivity in n

i n a y c o h t n a c a l i

l .[ J] Chinesefoodadditives, 2002(6): 8- 11 . ]

5

[ Nishama K. ,Muroi T .Anthocyanin isolation from purple sweet potato [P .] J P: 823919 , 6

9 9

1 - 10 - 03 . o a h Z ] 6

[ -xiaYang , -Yi junWang ,Le iGa . o Researchprogressofanthocyaninpigmenti npurpleswee t o

t a t o

p .[ J] Journa lofQingdaoUniversity: EngineeringTechnica lEdition, 2004 ,19(2): 23 - .3 5 o

u G ] 7

[ -shengXin , -Zu junLin ,Jun- j H nie a . Researchprogressofpurpleswee tpotatopigmen tand tis t

c e p s o r p n o i t a z i l a i r t s u d n

i .[ J] LiaoningAgricultura lScience, 2006(5): 84 - .5 8

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