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Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A10057" target="_blank" >RIV/60460709:41210/05:10057 - isvavai.cz</a>

  • Alternative codes found

    RIV/60460709:41210/05:###10057

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review

  • Original language description

    Potatoes regarding their consumption are significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, a-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

  • Czech name

    Červeně a modře zbarvené brambory jako významný zdroj antioxidantů v lidské výživě studie

  • Czech description

    Potatoes regarding their consumption are significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, a-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/1G46058" target="_blank" >1G46058: Enhancement of competition ability of potato growers due to tuber production with higher consumption quality.</a><br>

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2005

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Plant, Soil and Environment

  • ISSN

    1214-1178

  • e-ISSN

  • Volume of the periodical

    51

  • Issue of the periodical within the volume

    11

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    477-482

  • UT code for WoS article

  • EID of the result in the Scopus database