Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids

•Purple sweet-potato contains relevant amounts of feruloylquinic acids derivatives.•Identification of new di and tri cinnamoylquinic acids in Ipomoea batatas roots.•The spray drying process reduced cinnamoylquinic acids, anthocyanins and flavonols.•Mono cinnamoylquinic acids containing feruloyl moieties were less degraded.•Peonidin acylated with p-hydroxybenzoic acid was the most thermostable anthocyanin.