Relationship between anthocyanin composition and paste colour in purple-fleshed sweetpotato. (186)

Authors

  • Masaru Yoshinaga Department of Upland Farming, Kyushu National Agricultural Experiment Station, Yokoichicho 6644, Miyakonojo, Miyazaki 885, Japan
  • Makoto Yoshimoto Department of Upland Farming, Kyushu National Agricultural Experiment Station, Miyakonojo, Miyazaki 885, Japan
  • Osamu Yamakawa Department of Upland Farming, Kyushu National Agricultural Experiment Station, Miyakonojo, Miyazaki 885, Japan

Keywords:

Ipomoea batatas (L.), Anthocyanins, Cyanidin, Peonidin, Paste colour

Abstract

Genotype diversity in anthocyanin composition and the colour of paste from the storage roots of sweetpotato [Ipomoea batatas (L.)] is described. Investigation of anthocyanin extract by high performance liquid chromatography (HPLC) revealed that the proportion of six major anthocyanins varied among genotypes; these six anthocyanins were identified as acylated cyanidin and peonidin derivatives. The colour of paste made from purple-fleshed sweetpotato also varied, ranging from red purple to blue purple. Genotype diversity in paste colour was evaluated by their two reflectance values, L* and b*:a* ratio. A significant positive correlation was observed between b*:a* ratio and the relative percentage of peonidin type of pigments. An increase in peonidin type of pigments increased the degree of redness in the paste.

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Issue

Volume 75 Number 2

Section

Research Papers