Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids
2021
Chamorro, Susana | Cueva-Mestanza, Ruben | Pascual-Teresa, Sonia de | Ministerio de Economía y Competitividad (España) | Agencia Estatal de Investigación (España) | Ministerio de Ciencia, Innovación y Universidades (España) | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (Perú) | Fondo Nacional de Desarrollo Científico, Tecnológico y de Información Tecnológica (Perú)
The effect of spray drying on the different polyphenolic compounds present in the root of a purple-fleshed sweet potato variety of Ipomoea batatas native from Peru was performed by HPLC-QTOF-MSMS. Nine anthocyanins, including four peonidin, three cyanidin and two pelargonidin derivatives glycosylated with sophorose and/or glucose and acylated with caffeic, ferulic and p-hydroxybenzoic acid were identified. Twenty nine cinnamoylquinic acids (CiQA), including eight mono-CiQA, fourteen di-CiQA, and five tri-CiQA, were identified on the base of their MS fragmentation profile. Relevant amounts of feruloylquinic acid derivatives were identified. Among them, some di and tri-CiQAs containing feruloyl and caffeoyl moieties in their structures, and di-feruloylquinic acids were reported here, for the first time, in Ipomoea. Spray drying process negatively affected the different phenolic groups, with polyphenol losses representing around 90% of the initial amounts. Mono-CiQAs presenting feruloyl moieties and mono acylated peonidin derivatives with p-hydroxybenzoic acid were the less affected compounds.
Mostrar más [+] Menos [-]This study was partly supported by grants AGL2016-76832-R and PID2019-107009RB-I00 from the National Program for Research Aimed at the Challenges of Society-RETOS of Ministry of Science and Innovation (Spain). Ruben Cueva-Mestanza mobility grant (016-2018-CONCYTEC-P) was supported by CONCYTEC-FONDECYT.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Ciencia y Tecnología de Alimentos y Nutrición