Table 3.
Anthocyanin compounds of the purple-flesh-colored sweet potato samples according to cooking methods (mean ± standard deviation).
Anthocyanins (mg/100 g) | RT* | m/z (−)* | Baking | Boiling | Sous vide | |
---|---|---|---|---|---|---|
1 | Cy 3-soph-5-glc | 16.53 | 773 | 12.8 ± 0.19c | 17.1 ± 0.26b | 21.3 ± 0.31a |
2 | Peo 3-soph-5-glc | 20.26 | 787 | 21.4 ± 0.31c | 46.1 ± 0.64b | 54.3 ± 0.76a |
3 | Cy 3-p-hydroxybenzoylsoph-5-glc | 29.82 | 893 | 24.5 ± 0.34b | 25.7 ± 0.36b | 38.5 ± 0.53a |
4 | Cy 3-(6‴-caffeoyl soph)-5-glc | 42.51 | 935 | 22.0 ± 0.31c | 31.1 ± 0.43b | 40.2 ± 0.56a |
5 | Peo 3-p-hydroxybenzoylsoph-5-glc | 35.43 | 907 | 93.2 ± 1.11c | 102.4 ± 1.41b | 118.2 ± 1.63a |
6 | Peo 3-(6‴-caffeoyl soph)-5-glc | 44.04 | 949 | 59.5 ± 0.82c | 109.3 ± 1.50b | 112.7 ± 1.55a |
7 | Cy 3-feruloyl soph-5-glc | 45.29 | 949 | 39.1 ± 0.54a | 34.9 ± 0.48b | 40.4 ± 1.65a |
8 | Peo 3-feruloyl soph-5-glc | 42.01 | 963 | 11.5 ± 0.18a | 10.5 ± 0.15a | 12.1 ± 0.17a |
9 | Peo 3-caf-fer soph-5-glc | 46.82 | 963 | 53.1 ± 0.73c | 77.3 ± 1.06b | 98.0 ± 1.35a |
10 | Cy 3-caf-p-hb soph-5-glc | 43.61 | 1055 | 21.3 ± 0.29b | 17.5 ± 0.24c | 27.5 ± 0.39a |
11 | Cy 3-caffeoyl-feruloylsoph-5-glc | 44.23 | 1111 | 19.2 ± 0.27b | 15.5 ± 0.22c | 24.2 ± 0.36a |
12 | Peo 3-caf-p-hb soph-5-glc | 45.55 | 1069 | 191.2 ± 2.33a | 176.7 ± 1.29c | 222.0 ± 3.05a |
13 | Peo 3-fer-p-hb soph-5-glc | 47.85 | 1125 | 40.4 ± 0.57b | 32.0 ± 0.44c | 46.6 ± 0.64a |
Total anthocyanins (mg/100g) | 609.0 ± 7.8c | 696.1 ± 8.5b | 855.9 ± 11.8a | |||
Groups of anthocyanins (mg/100g; %): | ||||||
Non-acylated anthocyanin | 34.2 ± 0.50 5.6% ± 0.02% |
63.2 ± 0.89 9.1% ± 0.02% |
75.6 ± 1.07 8.8 ± 0.04% |
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Monoacylated anthocyanin | 249.4 ± 3.43 41.0% ± 0.02% |
313.9 ± 4.32 45.1% ± 0.01% |
361.9 ± 5.14 42.3% ± 0.10% |
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Diacylated anthocyanin | 324.5 ± 4.48 53.4% ± 0.00% |
319.7 ± 4.40 45.9% ± 0.01% |
418.3 ± 5.75 48.9 ± 0.07% |
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Cyanidin-based anthocyanin | 138.9 ± 1.94 22.8% ± 0.03% |
141.8 ± 1.98 20.3% ± 0.03% |
192.1 ± 2.98 22.5% ± 0.14% |
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Peonidin-based anthocyanin | 469.1 ± 6.46 77.1% ± 0.03% |
554.9 ± 7.64 79.6 ± 0.03% |
663.8 ± 9.13 77.5 ± 0.14% |
*RT: retention time (min); m/z: mass/charge value. a-c Different letters in same row indicate significant differences (p < 0.05).