Characterization and stability analysis of anthocyanins from Pachyrhizus ahipa (Wedd) Parodi roots
- Dini, Cecilia
- Zaro, Maria Jose
- Rolny, Nadia Soledad
- Caputo, Maricel
- Boido, E.
- Dellacassa, E.
- Viña, Sonia Zulma
DOIAbstract
Pachyrhizus ahipa is an Andean leguminous plant which has purple-pigmented edible roots. The content and distribution of the phenolic compounds in the skins and flesh of P. ahipa roots as well as their antioxidant capacity were studied. Total phenols, flavonoids, tannins and anthocyanins were quantified and the effect of the extraction solvent on the maximum absorbance wavelength (λvis-max) was measured. The ATR-FTIR spectrum and stability of the purified anthocyanin extracts were analyzed. Individual anthocyanins were partially characterized using high-performance liquid chromatography-mass spectrometry and absorbance spectra. Ahipa skins had much more phenols (3.25 mg gallic acid equivalents/g), flavonoids (3.0 mg catechin equivalents/g) ...
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