Different Locations in Japan

The health benefits of purple sweetpotato, which is used as an edible food in its natural 13 state and in processed foods and as a natural color pigment, have been recognized. In Japan, 14 sweetpotato has been economically produced in regions below 36°4′N latitude, however, cultivation 15 areas are beginning to expand further north. The anthocyanin and polyphenolics in purple 16 sweetpotatoes cultivated in different locations; I (42°92′ N, 143°04′ E), II (35°99′ N, 140°01′ E), and III 17 (31°72′ N, 131°03′ E), were compared over two years. Total anthocyanin and polyphenolic contents 18 in purple sweetpotatoes tended to be high in location I. Their contents significantly differed over 19 the two years in locations I and III and was dependent on temperature during cultivation. The 20 anthocyanin and polyphenolic compositions differed between locations. The peonidin/cyanidin 21 ratios were higher in location III compared with I and II in all varieties. The relative amount of 22 chlorogenic acid was higher in location I, while the amount of 3,4and 4,5-dicaffeoyolquinic acids 23 were higher in location III, suggesting that the variability of the anthocyanin and polyphenolic 24 content and composition was dependent on cultivation conditions. This study suggested that 25 northern areas in Japan are an alternative production area and may yield higher amounts of 26 anthocyanin and polyphenolics. 27