Stability and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) subjected to simulated in vitro gastrointestinal digestion

Summary The study was aimed to investigate the stability and antioxidant activities of anthocyanins obtained from purple sweet potato via an in vitro digestion system. Three fractions of anthocyanin‐rich extracts were obtained via ODS packing column. Anthocyanins and copigment (primary phenolic acids) of fraction 2 were investigated during simulated an in vitro gastrointestinal digestion. Anthocyanins and copigment were recognised by UPLC ‐ LTQ...