Jornal de Bioquímica e Fisiologia Vegetal
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Structure, Functions and Biosynthetic Pathway of Naturally Occurring Anthocyanin in Sweet Potato - A Review

Hanna Amoanimaa-Dede, Zhu Hongbo, Winifred Tawiah Kyereko, Akwasi Yeboah, Kwadwo Gyapong Agyenim-Boateng, Michael Essien Sakyi and Collins Amponsah Asiamah

Sweet potato (Ipomoea batatas (L.) Lam.) has several phytochemicals including anthocyanin that provide many special health-promoting functions as well as other functional components. Sweet potato is thought to be a healthgiving food owing to the numerous diversities of natural products, especially antioxidants. Anthocyanins are natural hydro-soluble pigments which give the purple, blue and red colouration evident in fruits, leaves, flowers, and storage organs. Anthocyanins are beneficial to human health due to their potent antioxidative properties which protect against several chronic disorders, thus a valuable constituent in the human diet. The pathway for biosynthesis of anthocyanin has been clearly defined with its key regulatory genes identified and segregated in diverse species. Cyanidin or Peonidin 3-sophoroside-5-glucoside with associated acylated derivate are the two primary anthocyanins identified in purple-fleshed sweet potato. Anthocyanins in sweet potato are of great importance to plants, animals, humans and possess scientific benefits as well. This article provides a summary of current findings on the function, structure, and biosynthesis of anthocyanin in sweet potato.