Figure 2.

Quantification of anthocyanins obtained using different processing methods using the representative anthocyanin cyanidin 3,5-diglucoside (cyanin) as standard. Total monomeric anthocyanin yields (cyanin equivalence) of purple fleshed sweet potatoes were compared among three extraction and processing strategies, namely freezing, lyophilizing, and raw, using ‘All Purple Sweet Potato.’ Adjustments performed for dry weight are noted in the “Methods” section and shown in Supplementary File 2. Non-parametric Kolmogorov–Smirnov test was utilized to estimate p-values.