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Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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The Modelling of Convective Drying Variables’ Effects on the Functional Properties of Sliced Sweet Potatoes. Foods 2022; 11:foods11050741. [PMID: 35267374 PMCID: PMC8909567 DOI: 10.3390/foods11050741] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/01/2023] Open
Abstract
Drying is a commonly used technology that provides a long post-harvest storage time for produce such as sweet potatoes. Convective drying (CD) is a method that, when conditions are optimized, provides produce with a better appearance and improved textural properties. In this study, changes in water activity (aw), moisture content (MC), rehydration capacity (Rc), shrinkage (Sb) and color attributes were modelled for the optimization of drying factors (temperature, thickness and time) using response surface methodology (RSM). The total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity of CD samples (63.79 °C, 4.78 h, 3 mm) were investigated as functional aspects and compared with results for FD samples (−45 °C, one term). Optimum convective drying conditions caused an increase in general antioxidant properties, such as total phenol (TPC), total anthocyanin (TAC), DPPH and CUPRAC. The TPC was 190.94 mgGAE/100 g, the DPPH scavenging activity was 12.05%, the TAC was 11.37 mg/100 g, and the CUPRAC was 0.469 mmolTR/g in convectively dried samples under optimum conditions. Although improved appearance and textural properties are obtained by freeze drying, it is possible to produce sweet potatoes with good appearance and functional properties by optimizing the variables of the convective drying process.
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Truong AN, Thor Y, Harris GK, Simunovic J, Truong VD. Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes. J Food Sci 2019; 84:1730-1736. [PMID: 31218701 DOI: 10.1111/1750-3841.14664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/16/2019] [Accepted: 04/26/2019] [Indexed: 11/29/2022]
Abstract
With high phytochemical and starch contents, purple-fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment-degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high-fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co-products. PRACTICAL APPLICATION: Purple-fleshed sweetpotatoes (PFSP) are rich in polyphenolics and antioxidant activities. In PFSP juice extraction, heat treatment to inactivate the pigment-degrading enzymes results in starch gelatinization and cooked flavor. A nonthermal process using acidified water was developed for producing anthocyanin-rich juice from PFSP and concurrently recovering native starch and dried pomace, which would increase the economic feasibility of the developed process. The results demonstrate an efficient process for the sweetpotato industry in producing PFSP pigmented juice and co-products for various food applications.
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Affiliation(s)
- An N Truong
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Raleigh, NC, 27695
| | - Yiwen Thor
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Raleigh, NC, 27695
| | - G Keith Harris
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Raleigh, NC, 27695
| | - Josip Simunovic
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Raleigh, NC, 27695
| | - Van-Den Truong
- USDA-ARS, SEA, Food Science Research Unit, 322 Schaub Hall, North Carolina State Univ., Raleigh, NC, 27695
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Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.). Sci Rep 2018; 8:5018. [PMID: 29568082 PMCID: PMC5864876 DOI: 10.1038/s41598-018-23397-0] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Accepted: 03/12/2018] [Indexed: 11/20/2022] Open
Abstract
Twelve kinds of anthocyanins from the Chinese purple sweet potato cultivar (Ipomoea batatas (L.) Lam.) were extracted and identified using LC-MS/MS, which had a high content of peonidin-based anthocyanins. Five peonidin-based anthocyanin monomers (P1, P2, P3, P4 and P5) were isolated by preparative liquid chromatography with structural analyses using an Impact II Q-TOF MS/MS. Then, the functional properties of the anthocyanin monomers, such as the antioxidant activities, proliferative effects on probiotics, and their inhibition on harmful bacteria in vitro, were investigated. The peonidin-based components in purple sweet potato anthocyanins (PSPAs) showed good properties regarding scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and superoxide anions, and had good potential in reducing the total power activity and Fe2+ chelating ability. While the order of the antioxidant abilities was as follows: P4 > P5 > P3 > P2 > P1 > PSPAs. Microbial cultivations showed that P1, P2, P3, P4, P5 and PSPAs could induce the proliferation of Bifidobacterium bifidum, Bifidobacterium adolescentis, Bifidobacterium infantis and Lactobacillus acidophilus, and they inhibited the growth of Staphylococcus aureus and Salmonella typhimurium, suggesting the anthocyanins might have prebiotic-like activity through the modulation of the intestinal microbiota. Our results indicate that peonidin-based anthocyanins could be further utilized in health foods and pharmaceutical developments.
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Demirbas A, Groszman K, Pazmiño‐Hernandez M, Vanegas DC, Welt B, Hondred JA, Garland NT, Claussen JC, McLamore ES. Cryoconcentration of flavonoid extract for enhanced biophotovoltaics and pH sensitive thin films. Biotechnol Prog 2017; 34:206-217. [DOI: 10.1002/btpr.2557] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Revised: 08/10/2017] [Indexed: 01/10/2023]
Affiliation(s)
- A. Demirbas
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - K. Groszman
- Department of Computational and Applied MathematicsRice UniversityHouston TX
| | - M. Pazmiño‐Hernandez
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - D. C. Vanegas
- Food Engineering DepartmentUniversidad del ValleCali Colombia
| | - B. Welt
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
| | - J. A. Hondred
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - N. T. Garland
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - J. C. Claussen
- Mechanical Engineering DepartmentIowa State UniversityIowa City IA
| | - E. S. McLamore
- Agricultural and Biological EngineeringInstitute of Food and Agricultural Sciences, University of FloridaGainesville FL
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Abstract
Sweet potato (Ipomoea batatas L.) is among the major food crops in the world and is cultivated in all tropical and subtropical regions particularly in Asia, Africa, and the Pacific. Asia and Africa regions account for 95% of the world's production. Among the root and tuber crops grown in the world, sweet potato ranks second after cassava. In previous decades, sweet potato represented food and feed security, now it offers income generation possibilities, through bioprocessing products. Bioprocessing of sweet potato offers novel opportunities to commercialize this crop by developing a number of functional foods and beverages such as sour starch, lacto-pickle, lacto-juice, soy sauce, acidophilus milk, sweet potato curd and yogurt, and alcoholic drinks through either solid state or submerged fermentation. Sweet potato tops, especially leaves are preserved as hay or silage. Sweet potato flour and bagassae are used as substrates for production of microbial protein, enzymes, organic acids, monosodium glutamate, chitosan, etc. Additionally, sweet potato is a promising candidate for production of bioethanol. This review deals with the development of various products from sweet potato by application of bioprocessing technology. To the best of our knowledge, there is no review paper on the potential impacts of the sweet potato bioprocessing.
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Affiliation(s)
- Aly Farag El Sheikha
- a Department of Biology , McMaster University , Hamilton Ontario , Canada.,b Faculty of Agriculture, Department of Food Science and Technology , Minufiya University, Minufiya Government , Egypt.,c Regional Centre, Central Tuber Crops Research Institute , Bhubaneswar , India
| | - Ramesh C Ray
- c Regional Centre, Central Tuber Crops Research Institute , Bhubaneswar , India
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Ju R, Zheng S, Luo H, Wang C, Duan L, Sheng Y, Zhao C, Xu W, Huang K. Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice. J Food Sci 2017; 82:787-793. [PMID: 28135399 DOI: 10.1111/1750-3841.13617] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 12/09/2016] [Accepted: 12/13/2016] [Indexed: 11/26/2022]
Abstract
Purple sweet potato (PSP) is widely grown in Asia and considered as a healthy vegetable. The objective of the current study was to determine the anti-obesity effect of the PSP on high fat diet induced obese C57BL/6J mice. The mice were administrated with high fat diet supplemented with the sweet potato (SP) or PSP at the concentration of 15% and 30% for 12 wk, respectively. The results showed that the supplementation of SP or PSP at 30% significantly ameliorated high fat diet induced obesity and its associated risk factors, including reduction of body weight and fat accumulation, improvement of lipid profile and modulation of energy expenditure. Moreover, PSP also posed beneficial effect on the liver and kidney functions. These results indicate that PSP and SP have anti-obesity effect and are effective to reduce the metabolic risk.
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Affiliation(s)
| | | | - Hongxia Luo
- Dept. of Food and Bioengineering, Beijing Vocational College of Agriculture, 102442, Beijing, China
| | - Changgang Wang
- Dept. of Food and Bioengineering, Beijing Vocational College of Agriculture, 102442, Beijing, China
| | - Lili Duan
- Dept. of Food and Bioengineering, Beijing Vocational College of Agriculture, 102442, Beijing, China
| | - Yao Sheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural Univ., 100083, Beijing, China
| | - Changhui Zhao
- Dept. of Food Quality and Safety, College of Food Science and Engineering, Jilin Univ., 130062, Jilin Province, China
| | - Wentao Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural Univ., 100083, Beijing, China
| | - Kunlun Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural Univ., 100083, Beijing, China
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Zhao JG, Zhang YQ. A new estimation of the total flavonoids in silkworm cocoon sericin layer through aglycone determination by hydrolysis-assisted extraction and HPLC-DAD analysis. Food Nutr Res 2016; 60:30932. [PMID: 26979318 PMCID: PMC4793258 DOI: 10.3402/fnr.v60.30932] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Revised: 02/03/2016] [Accepted: 02/18/2016] [Indexed: 01/15/2023] Open
Abstract
BACKGROUND Silk sericin and a few non-protein components isolated from the cocoon layer including two silk proteins in silkworm Bombyx mori has many bioactivities. The dietary sericin possess antinatural oxidation, anticancer, antihyperlipidemic, and antidiabetic activities. The non-protein components surrounding the sericin layer involve in wax, pigments mainly meaning flavonoids, sugars, and other impurities. However, very few investigations have reported the estimation of the total flavonoids derived from the cocoon layer. The flavonoids are commonly present in their glycosylated forms and mostly exist as quercetin glycosides in the sericin layers of silkworm cocoons. OBJECTIVE The aim of this study was to find a more accurate method to estimate the level of the total flavonoids in silkworm cocoons. DESIGN An efficient procedure of hydrolysis-assisted extraction (HAE) was first established to estimate the level of the total flavonoids through the determination of their aglycones, quercetin, and kaempferol. Then, a comparison was made between traditional colorimetric method and our method. In addition, the antioxidant activities of hydrolysis-assisted extract sample were determined. RESULTS The average contents of quercetin and kaempferol were 1.98 and 0.42 mg/g in Daizo cocoon. Their recoveries were 99.56 and 99.17%. The total sum of quercetin and kaempferol was detected to be 2.40±0.07 mg/g by HAE-HPLC, while the total flavonoids (2.59±0.48 mg/g) estimated by the traditional colorimetric method were only equivalent to 1.28±0.04 mg/g of quercetin. The HAE sample also exhibits that IC50 values of scavenging ability of diphenyl picryl hydrazinyl (DPPH) radical and hydroxyl radical (HO·) are 243.63 µg/mL and 4.89 mg/mL, respectively. CONCLUSIONS These results show that the HAE-HPLC method is specificity of cocoon and far superior to the colorimetric method. Therefore, this study has profound significance for the comprehensive utilization of silkworm cocoon and also may be applied to the estimation of total flavonoids in other functional foods.
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Affiliation(s)
- Jin-Ge Zhao
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, China
| | - Yu-Qing Zhang
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, Suzhou 215123, China;
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Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chem 2016; 200:199-205. [PMID: 26830579 DOI: 10.1016/j.foodchem.2016.01.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 01/09/2016] [Accepted: 01/10/2016] [Indexed: 10/22/2022]
Abstract
The aim of this research was to evaluate the effect of microwave or steam pre-treatment of raw sweet potato on physicochemical and microstructural properties, and the bioaccessibility of β-carotene in sweet potato flour. This is the first report on using the in vitro digestion model suitable for food, as proposed in a consensus paper, to assess the bioaccessibility of β-carotene in sweet potato flour. The pre-treatments produced a rearrangement of the flour matrix (starch, protein and non-starch polysaccharides), which was greater by using microwaves (M6) conducting to a greater increase in the phase transition temperatures up to 4.14 °C, while the enthalpy presented the higher reduction (4.49 J/g), both parameters in respect to the control. The resistant starch fraction was not modified, with about 3% in all samples. Microwave (M6) and all the steam pre-treatments showed the higher bioaccessibility of β-carotene. This flour can be used in the development of new products with high β-carotene content.
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He XL, Li XL, Lv YP, He Q. Composition and color stability of anthocyanin-based extract from purple sweet potato. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6687] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins. Food Chem 2015; 180:227-234. [DOI: 10.1016/j.foodchem.2015.02.020] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 01/28/2015] [Accepted: 02/05/2015] [Indexed: 11/18/2022]
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Zhao JG, Yan QQ, Xue RY, Zhang J, Zhang YQ. Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities. Food Chem 2014; 161:22-6. [PMID: 24837917 DOI: 10.1016/j.foodchem.2014.03.079] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/12/2014] [Accepted: 03/15/2014] [Indexed: 10/25/2022]
Abstract
More than 10 red anthocyanins and related glucosides have been isolated and identified from purple sweet potato (Ipomoea batatas, Ayamurasaki) in the recent decades. This paper reports the isolation of colourless caffeoyl compounds from purple sweet potato using AB-8 macroresin absorption and semi-preparative HPLC-DAD. The structures of the five isolated monomers were identified as: 5-caffeoylquinic acid (1), 6-O-caffeoyl-β-d-fructofuranosyl-(2-1)-α-d-glucopyranoside (2) and trans-4,5-dicaffeoylquinic acid (3), 3,5-dicaffeoylquinic acid (4), 4,5-dicaffeoylquinic acid (5), and by ESI/MS and NMR. Compounds 1, 4 and 5 were reported previously in combination with anthocyanins in purple sweet potato, whereas 2 and 3 were found for the first time. In vitro antioxidant assay showed trans-4,5-dicaffeoylquinic acid has significant antioxidant activities. These results should lay the groundwork for further work identifying purple sweet potato as a healthy food.
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Affiliation(s)
- Jin-Ge Zhao
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Qian-Qian Yan
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Ren-Yu Xue
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
| | - Jian Zhang
- College of Pharmaceutical Science, Soochow University, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China.
| | - Yu-Qing Zhang
- Silk Biotechnology Laboratory, School of Biology and Basic Medical Sciences, Soochow University, RM702-2303, No. 199, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China.
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Preparation of the Branch Bark Ethanol Extract in Mulberry Morus alba, Its Antioxidation, and Antihyperglycemic Activity In Vivo. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2014; 2014:569652. [PMID: 24587809 PMCID: PMC3920605 DOI: 10.1155/2014/569652] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 12/17/2013] [Accepted: 12/24/2013] [Indexed: 11/19/2022]
Abstract
The biological activities of the branch bark ethanol extract (BBEE) in the mulberry Morus alba L. were investigated. The determination of active component showed that the flavonoids, phenols, and saccharides are the major components of the ethanol extract. The BBEE had a good scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical with around 100 μg/mL of IC50 value. In vitro assay revealed that the BBEE strongly inhibited both α-glucosidase and sucrase activities whose IC50 values were 8.0 and 0.24 μg/mL, respectively. The kinetic analysis showed that the BBEE as a kind of α-glucosidase inhibitor characterized a competitive inhibition activity. Furthermore, the carbohydrate tolerance of the normal mice was obviously enhanced at 0.5 h (P < 0.05) and 1.0 h (P < 0.05) after the BBEE intragastric administration as compared to negative control. At 0.5, 1.0, 1.5, and 2.0 h after the intragastric administration with starch, the postprandial hyperglycemia of the type 2 diabetic mice can be significantly decreased (P < 0.01) by supplying various concentrations of the BBEE (10–40 mg/kg body weight). Therefore, the BBEE could effectively inhibit the postprandial hyperglycemia as a novel α-glucosidase activity inhibitor for the diabetic therapy.
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Li J, Song H, Dong N, Zhao G. Degradation kinetics of anthocyanins from purple sweet potato (Ipomoea batatas L.) as affected by ascorbic acid. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0012-9] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Zhao JG, Yan QQ, Lu LZ, Zhang YQ. In vivo antioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato. Nutr Res Pract 2013; 7:359-65. [PMID: 24133614 PMCID: PMC3796660 DOI: 10.4162/nrp.2013.7.5.359] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 06/07/2013] [Accepted: 06/14/2013] [Indexed: 11/10/2022] Open
Abstract
Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. After continuously administering the PSP extracts to 12-mo-old mice for 1 mo, the anti-aging index of the experimental group was not significantly different from that of 5-mo-old mice. To a certain degree, PSPA was also effective for controlling plasma glucose levels in male Streptozocin (STZ)-treated diabetic mice. In addition, the extracts inhibited Sarcoma S180 cell growth in ICR mice. Mice consuming the PSP extracts formed significantly fewer and smaller sarcomas than mice consuming the control diets. The highest inhibition rate was 69.03%. These results suggest that anthocyanin extracts from PSP not only exert strong antioxidant effects in vitro, but also had anti-aging, anti-hyperglycemic, and anti-tumor activities.
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Affiliation(s)
- Jin-Ge Zhao
- Applied Biological Department, Medical College of Soochow University, Renai Road, Dushuhu Higher Edu. Town, Suzhou 215123, PR China
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Navas MJ, Jiménez-Moreno AM, Bueno JM, Sáez-Plaza P, Asuero AG. Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part IV: Extraction of Anthocyanins. Crit Rev Anal Chem 2012. [DOI: 10.1080/10408347.2012.680343] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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PANDA SANDEEPK, SWAIN MANASR, SINGH SRADHANJALI, RAY RAMESHC. PROXIMATE COMPOSITIONS OF A HERBAL PURPLE SWEET POTATO (IPOMOEA BATATASL.) WINE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00681.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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18
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Ray RC, Panda SK, Swain MR, Sivakumar PS. Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02861.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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