RT Journal Article
T1 Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: identification of new cinnamoylquinic acids
A1 Chamorro Francisco, Susana
A1 Cueva Mestanza, Rubén
A1 De Pascual Teresa, Sonia
AB 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.
PB Elsevier
SN 0308-8146
YR 2021
FD 2021-05
LK https://hdl.handle.net/20.500.14352/109894
UL https://hdl.handle.net/20.500.14352/109894
LA eng
NO Chamorro S, Cueva-Mestanza R, de Pascual-Teresa S. Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids. Food Chem. 2021 May 30;345:128679. doi: 10.1016/j.foodchem.2020.128679. Epub 2020 Nov 27. PMID: 33310256.
NO Ministerio de Ciencia e Innovación (España)
NO Consejo Nacional de Ciencia, Tecnología e Innovación (Perú)
DS Docta Complutense
RD 5 abr 2025