Chamorro Francisco, SusanaCueva Mestanza, RubénDe Pascual Teresa, Sonia2024-10-312024-10-312021-05Chamorro 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: 33310256.0308-814610.1016/j.foodchem.2020.128679https://hdl.handle.net/20.500.14352/109894The 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal article1873-7072https://doi.org/10.1016/j.foodchem.2020.128679https://www.sciencedirect.com/science/article/pii/S0308814620325413restricted access663/665547.97Purple sweet potatoIpomoea batatasAnthocyaninCinnamoyl-quinic acidSpray-dryingHPLC-QTOF-MSMSChlorogenic acidFeruloylquinic acid derivativesTecnología de los alimentosBioquímica (Química)3309 Tecnología de Los Alimentos2302.90 Bioquímica de Alimentos