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Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids

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dc.contributor.author Chamorro S. es_PE
dc.contributor.author Cueva-Mestanza R. es_PE
dc.contributor.author de Pascual-Teresa S. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2021
dc.description This study was partly supported by grants AGL2016-76832-R and PID2019-107009RB-I00 from the National Program for Research Aimed at the Challenges of Society-RETOS of Ministry of Science and Innovation (Spain). Ruben Cueva-Mestanza mobility grant (016-2018-CONCYTEC-P) was supported by CONCYTEC-FONDECYT.
dc.description.abstract The effect of spray drying on the different polyphenolic compounds present in the root of a purple-fleshed sweet potato variety of Ipomoea batatas native from Peru was performed by HPLC-QTOF-MSMS. Nine anthocyanins, including four peonidin, three cyanidin and two pelargonidin derivatives glycosylated with sophorose and/or glucose and acylated with caffeic, ferulic and p-hydroxybenzoic acid were identified. Twenty nine cinnamoylquinic acids (CiQA), including eight mono-CiQA, fourteen di-CiQA, and five tri-CiQA, were identified on the base of their MS fragmentation profile. Relevant amounts of feruloylquinic acid derivatives were identified. Among them, some di and tri-CiQAs containing feruloyl and caffeoyl moieties in their structures, and di-feruloylquinic acids were reported here, for the first time, in Ipomoea. Spray drying process negatively affected the different phenolic groups, with polyphenol losses representing around 90% of the initial amounts. Mono-CiQAs presenting feruloyl moieties and mono acylated peonidin derivatives with p-hydroxybenzoic acid were the less affected compounds. © 2020 Elsevier Ltd
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1016/j.foodchem.2020.128679
dc.identifier.scopus 2-s2.0-85097572141
dc.identifier.uri https://hdl.handle.net/20.500.12390/2286
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Chemistry
dc.rights info:eu-repo/semantics/openAccess
dc.subject Spray-drying
dc.subject Anthocyanin es_PE
dc.subject Chlorogenic acid es_PE
dc.subject Cinnamoyl-quinic acid es_PE
dc.subject Feruloylquinic acid derivatives es_PE
dc.subject HPLC-QTOF-MSMS es_PE
dc.subject Ipomoea batatas es_PE
dc.subject Purple sweet potato es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#2.05.04
dc.title Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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