Articles
Purple sweet potato – a health promoting vegetable for all
Article number
1460_35
Pages
299 – 306
Language
English
Abstract
Vegetables and fruits rich in bright pigments are attractive to consumers.
Anthocyanins, the glycosides of anthocyanidins derived from the flavonoid class of compounds in fruits and vegetables are excellent antioxidants and hence are health promoting.
We compare different sources of anthocyanins such as purple berries, and vegetables along with their nutrient densities to compare them to purple sweet potatoes.
Purple sweet potatoes are best suited to tropical and subtropical regions.
They tolerate the heat of summer in Florida.
Purple sweet potato cultivars were grown to test their performance under North Central Florida field conditions.
A survey of 55 people suggested that compared to the orange-fleshed sweet potato, the purple sweet potato was favorably rated for color, aroma and overall liking, scoring lower for sweetness and texture only.
To estimate the levels of the purple pigment, total anthocyanin contents were evaluated in acidified methanolic extracts using UV-visible spectrophotometry.
Since methanolic extracts are not usable in food preparations, we developed a method of extraction that used water acidified with acetic acid.
The extracts had stable color upon storage and were compatible with a preparation method for colored yogurt.
We discuss the challenge to develop new purple sweet potato cultivars with tubers high in both orange carotenoids and purple anthocyanins.
Anthocyanins, the glycosides of anthocyanidins derived from the flavonoid class of compounds in fruits and vegetables are excellent antioxidants and hence are health promoting.
We compare different sources of anthocyanins such as purple berries, and vegetables along with their nutrient densities to compare them to purple sweet potatoes.
Purple sweet potatoes are best suited to tropical and subtropical regions.
They tolerate the heat of summer in Florida.
Purple sweet potato cultivars were grown to test their performance under North Central Florida field conditions.
A survey of 55 people suggested that compared to the orange-fleshed sweet potato, the purple sweet potato was favorably rated for color, aroma and overall liking, scoring lower for sweetness and texture only.
To estimate the levels of the purple pigment, total anthocyanin contents were evaluated in acidified methanolic extracts using UV-visible spectrophotometry.
Since methanolic extracts are not usable in food preparations, we developed a method of extraction that used water acidified with acetic acid.
The extracts had stable color upon storage and were compatible with a preparation method for colored yogurt.
We discuss the challenge to develop new purple sweet potato cultivars with tubers high in both orange carotenoids and purple anthocyanins.
Authors
B. Rathinasabapathi, Z. Black, M. Harrington, S.A. Sargent, A.D. Rollins, J. Fu
Keywords
antioxidants, food colorant, Ipomoea batatas, phytochemistry, processing
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