Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A27752" target="_blank" >RIV/60460709:41210/09:27752 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Original language description

Potatoes, because of their relatively high consumption, could be a rich source of antioxidants in human nutrition. Red and purple-fleshed cultivars in particular contain high amounts of anthocyanins with antioxidant properties. On the basis of the spectroscopic determination of total anthocyanins (TAC) and HPLC-DAD of individual anthocyanidins (AN) after hydrolysis of fifteen red and purple-fleshed cultivars produced in five different locations in the Czech Republic and a new cultivar Blaue St. Galler from Switzerland it was found that TAC expressed as cyanidin content varied between 0.7 mg 100 g-1 FW (cv. Blue Congo) and 74.3 mg 100 g-1 FW (cv. Blaue Ludiano). However, major differences in cultivars were found for AN relative abundance. For cv. Highland Burgundy Red a high content of pelargonidin (98.7 %rel) was characteristic, whereas cv. British Columbia Blue contained almost exclusively cyanidin. Cultivars Violette and Vitelotte showed a relatively high content of malvidin. Cultiva

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QH92110" target="_blank" >QH92110: Use of the flesh-coloured potatoes as an alternative crop with the specific food quality</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

114

Issue of the periodical within the volume

3

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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