In vivo antioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potato

  • Zhao, Jin-Ge (Applied Biological Department, Medical College of Soochow University) ;
  • Yan, Qian-Qian (Applied Biological Department, Medical College of Soochow University) ;
  • Lu, Li-Zhen (Applied Biological Department, Medical College of Soochow University) ;
  • Zhang, Yu-Qing (Applied Biological Department, Medical College of Soochow University)
  • Received : 2013.03.29
  • Accepted : 2013.06.14
  • Published : 2013.10.01


Anthocyanin from purple sweet potato (PSP) extracted by microwave baking (MB) and acidified electrolyzed water (AEW) exhibited antioxidant activity. After further purification by macroporous AB-8 resin, the color value of PSP anthocyanin (PSPA) reached 30.15 with a total flavonoid concentration of 932.5 mg/g. The purified extracts had more potent antioxidant activities than the crude extracts. After continuously administering the PSP extracts to 12-mo-old mice for 1 mo, the anti-aging index of the experimental group was not significantly different from that of 5-mo-old mice. To a certain degree, PSPA was also effective for controlling plasma glucose levels in male Streptozocin (STZ)-treated diabetic mice. In addition, the extracts inhibited Sarcoma S180 cell growth in ICR mice. Mice consuming the PSP extracts formed significantly fewer and smaller sarcomas than mice consuming the control diets. The highest inhibition rate was 69.03%. These results suggest that anthocyanin extracts from PSP not only exert strong antioxidant effects in vitro, but also had anti-aging, anti-hyperglycemic, and anti-tumor activities.


  1. Padda MS, Picha DH. Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes. Sci Hortic (Amsterdam) 2008;119:17-20.
  2. Yoshimoto M, Okuno S, Yoshinaga M, Yamakawa O, Yamaguchi M, Yamada J. Antimutagenicity of sweetpotato (Ipomoea batatas) roots. Biosci Biotechnol Biochem 1999;63:537-41.
  3. Choi JH, Choi CY, Lee KJ, Hwang YP, Chung YC, Jeong HG. Hepatoprotective effects of an anthocyanin fraction from purplefleshed sweet potato against acetaminophen-induced liver damage in mice. J Med Food 2009;12:320-6.
  4. Zhang ZF, Fan SH, Zheng YL, Lu J, Wu DM, Shan Q, Hu B. Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver. Food Chem Toxicol 2009;47:496-501.
  5. Vivas N, Lonvaud-Funel A, Glories Y. Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium. Food Microbiol 1997;14:291-300.
  6. Hagiwara A, Yoshino H, Ichihara T, Kawabe M, Tamano S, Aoki H, Koda T, Nakamura M, Imaida K, Ito N, Shirai T. Prevention by natural food anthocyanins, purple sweet potato color and red cabbage color, of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-associated colorectal carcinogenesis in rats initiated with 1,2-dimethylhydrazine. J Toxicol Sci 2002;27:57-68.
  7. Hayashi K, Hibasami H, Murakami T, Terahara N, Mori M, Tsukui A. Induction of apoptosis in cultured human stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice. Food Sci Technol Res 2006;12:22-6.
  8. Matsui T, Ebuchi S, Kobayashi M, Fukui K, Sugita K, Terahara N, Matsumoto K. Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar Ayamurasaki can be achieved through the alpha-glucosidase inhibitory action. J Agric Food Chem 2002;50:7244-8.
  9. Shindo M, Kasai T, Abe A, Kondo Y. Effects of dietary administration of plant-derived anthocyanin-rich colors to spontaneously hypertensive rats. J Nutr Sci Vitaminol (Tokyo) 2007;53:90-3.
  10. Lu LZ, Zhou YZ, Zhang YQ, Ma YL, Zhou LX, Li L, Zhou ZZ, He TZ. Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro. Int J Food Sci Technol 2010;45: 1378-85.
  11. Francis FJ. Food colorants: anthocyanins. Crit Rev Food Sci Nutr 1989;28:273-314.
  12. Pensado L, Casais C, Mejuto C, Cela R. Optimization of the extraction of polycyclic aromatic hydrocarbons from wood samples by the use of microwave energy. J Chromatogr A 2000;869: 505-13
  13. Sanoner P, Guyot S, Marnet N, Molle D, Drilleau JP. Polyphenol profiles of French cider apple varieties (Malus domestica sp.). J Agric Food Chem 1999;47:4847-53.
  14. Montilla EC, Hillebrand S, Butschbach D, Baldermann S, Watanabe N, Winterhalter P. Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography. J Agric Food Chem 2010;58:9899-904.
  15. Sasaki Y, Ohba R. Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink. Food Sci Technol Res 2004;10:447-52.
  16. Teow CC, Truong VD, McFeeters RF, Thompson RL, Pecota KV, Yencho GC. Antioxidant activities, phenolic and $\beta$-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem 2007;103:829-38.
  17. Cho J, Kang JS, Long PH, Jing J, Back Y, Chung KS. Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract. Arch Pharm Res 2003;26:821-5.
  18. Ye J, Meng X, Yan C, Wang C. Effect of purple sweet potato anthocyanins on beta-amyloid-mediated PC-12 cells death by inhibition of oxidative stress. Neurochem Res 2010;35:357-65.
  19. Liu S, Luo X, Li D, Zhang J, Qiu D, Liu W, She L, Yang Z. Tumor inhibition and improved immunity in mice treated with flavone from Cirsium japonicum DC. Int Immunopharmacol 2006;6:1387-93.
  20. Suda I, Oki T, Masuda M, Nishiba Y, Furuta S, Matsugano K, Sugita K, Terahara N. Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats. J Agric Food Chem 2002;50:1672-6.

Cited by

  1. Defatted Fruit Residue in Aging Mice Induced by D-Galactose vol.2014, pp.1741-4288, 2014,
  2. The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells vol.59, pp.1, 2015,
  3. Interaction between Mimic Lipid Membranes and Acylated and Nonacylated Cyanidin and Its Bioactivity vol.64, pp.39, 2016,
  4. Mouse Model vol.22, pp.3, 2017,
  5. Identification of Anthocyanin Composition and Functional Analysis of an Anthocyanin Activator in Solanum nigrum Fruits vol.22, pp.6, 2017,
  6. Purple Sweet Potato Attenuate Weight Gain in High Fat Diet Induced Obese Mice vol.82, pp.3, 2017,
  7. Sequential light programs shape kale (Brassica napus) sprout appearance and alter metabolic and nutrient content vol.1, pp.1, 2014,
  8. Immunomodulatory and Antioxidant Effects of Purple Sweet Potato Extract in LP-BM5 Murine Leukemia Virus-Induced Murine Acquired Immune Deficiency Syndrome vol.18, pp.8, 2015,
  9. Impact of Thermal Degradation of Cyanidin-3-O-Glucoside of Haskap Berry on Cytotoxicity of Hepatocellular Carcinoma HepG2 and Breast Cancer MDA-MB-231 Cells vol.7, pp.2, 2018,
  10. Radioprotective effects of delphinidin on normal human lung cells against proton beam exposure vol.12, pp.1, 2018,
  11. Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours vol.42, pp.9, 2018,
  12. L., Purple Sweet Potato, and Mixtures of the Two on Immunomodulation in C57BL/6J Mice Infected with LP-BM5 Murine Leukemia Retrovirus vol.21, pp.7, 2018,
  13. L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR vol.53, pp.8, 2018,
  14. Black rice anthocyanin-rich extract and rosmarinic acid, alone and in combination, protect against DSS-induced colitis in mice vol.9, pp.5, 2018,