Purple sweet potato color (PSPC) is a natural anthocyanin food coloring obtained from the sweet potato (Ipomoea batatas). Some cultivars, like the Ayamurasaki, released in Japan in 1995, are specially developed to have a higher anthocyanin content. It is reported to have potential application as an antimutagenic, antioxidant, and anti-inflammatory. There is evidence it is protective against injury induced by D-galactose and has potential as a treatment for galactosemia. The following chemical components of PSPC have been identified.
cyanidin 3-caffeoylsophoroside-5-glucoside peonidin 3-caffeoylsophoroside-5-glucoside cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside peonidin 3-caffeoyl-p-hydroxybenzoyl-sophoroside-5-glucoside peonidin-caffeoyl-feruloylsophoroside-5-glucoside cyanidin 3-caffeoylsophoroside-5-glucoside cyanidin 3-(6′′,6′′′-dicaffeoylsophoroside)-5-glucoside cyanidin 3-(6′′-caffeoyl-6′′′-feruloylsophoroside)-5-glucoside peonidin 3-O-(6-O-(E)-caffeoyl-2-O-beta-D-glucopyranosyl-beta-D-glucopyranoside)-5-O-beta-D-glucoside cyanidin 3-O-(6-O-p-coumaroyl)-beta-D-glucopyranoside peonidin 3-O-(2-O-(6-O-(E)-caffeoyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside peonidin 3-O-(2-O-(6-O-(E)-feruloyl-beta-D-glucopyranosyl)-6-O-(E)-caffeoyl-beta-D-glucopyranoside)-5-O-beta-D-glucopyranoside
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