Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots

• SAIGUSA Noriaki

  Department of Applied Microbiol Technology, Faculty of Engineering, Sojo University

• TERAHARA Norihiko

  Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University

• OHBA Riichiro

  Department of Applied Microbiol Technology, Faculty of Engineering, Sojo University

Abstract

We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipomoea batatas cv. Ayamurasaki) roots. The beverage produced from cooked roots had higher DPPH-radical-scavenging activity and antimutagenicity than that produced from raw roots. To compare the anthocyanin quality contained in the beverages prepared with and without cooking, the kinds and relative amounts of pigments in the two beverages were compared. In both samples, we identified 10 peaks. The aglycones of the anthocyanins in both samples were cyanidin and peonidin. The beverage prepared with cooking contained particularly large amounts of acylated anthocyanins, and the beverage prepared without cooking contained large amounts of deacylated anthocyanins.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 11 (4), 390-394, 2005

  Japanese Society for Food Science and Technology

Keywords

• purple-fleshed sweet potato
• anthocyanin
• alcoholic beverage
• antimutagenicity
• DPPH-radical-scavenging activity

Details

• CRID: 1390282679430828288
• NII Article ID: 10018084724
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.11.390
• COI: 1:CAS:528:DC%2BD28XmtlOhsLk%3D
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed