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. 2023 Jul 26;9(8):e18684. doi: 10.1016/j.heliyon.2023.e18684

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%
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%
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%
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%
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).