Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications

Current investigation focuses on the potential impact of particle size distribution (75–355 μm) on the phenolic acids, flavonoids, anthocyanins and antioxidant activity of purple-fleshed sweet potato flour (PSPF). The bioactive compounds were found to be substantially affected by the variable particle sizes. The finest particle fractions with particle size of 100 μm exhibited more phenolic acids, flavonoids, anthocyanins and higher antioxidant activity (4.69 %) as compared to coarser particle fractions (355 and 180 μm). The most abundant phenolic acid, flavonoids and anthocyanins in PSPF with different particle sizes were 5-O-caffeoylquinic acid, Quercitrin and Peonidin 3-dicaffeoyl sophoroside-5-glucoside respectively. Pearson correlation coefficient analysis between phenolic acid, flavonoids and anthocyanins with antioxidant activity demonstrated that antioxidant activity was potentially attributed to Caffeic acid (0.77), Quercetin (0.47) and Cyanidin 3-caffeoyl sophoroside-5-glucoside (0.59) respectively. This detailed analysis encompasses the prospective application of nano-sized particle fractions in the manufacturing of edibles with scientifically tailored nutrients, embarking an analogy for appropriate processing guidelines. • Particle sizes (75–355 μm) significantly influenced quality attributes of purple-fleshed sweet potato flour (PSPF). • Finer fraction (100 μm) of PSPF presented superior phenolic acids, flavonoids and individual anthocyanins. • 5-O-caffeoylquinic acid was the dominant phenolic acid as observed among all particle sizes. • Antioxidant capacities of PSPF were gradually increased with the decrease of particle size. • Nano-sized PSPF fractions were proposed for functional and nutrient-enriched foods.