Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil
Palavras-chave: phenolic, mass spectrometry, natural dye, antioxidant
Acylated anthocyanins from a purple-fleshed sweet potato (PFSP), obtained by
organic cultivation in Brazil, were characterized after separation by a high performance liquid
chromatography-diode array detector (HPLC-PDA). These anthocyanins were manually collected
at the detector output, concentrated and injected into a high resolution mass spectrometer (ESI-
QTOF-MS2). Twenty-two acylated anthocyanins were detected. Among them, sixteen had been
reported in the literature and six, derived from peonidin were reported for the first time in sweet
potato roots in this study. These compounds showed molecular ions with accurate mass/charge
ratios (m/z) of 909.2081, 961.3010, 961.2571, 963.3345, 1123.2932 and 1179.3862.
Although anthocyanins in PFSP have already been extensively studied, the variety studied in this
work is probably genetically different from all varieties and cultivars already researched, which
would explain why these anthocyanins have not been observed in the previously studied varieties.