Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A73658" target="_blank" >RIV/60460709:41210/17:73658 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodchem.2017.05.155" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2017.05.155</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2017.05.155" target="_blank" >10.1016/j.foodchem.2017.05.155</a>

Result language

angličtina

Original language name

Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers

Original language description

Certain potato cultivars are capable of producing anthocyanin pigments in the potato skin and flesh and those anthocyanidins have been shown, together with other phytochemicals, to promote good health. Six common anthocyanidins (cyanidin, delphinidin, petunidin, pelargonidin, malvidin and peonidin) were analyzed weekly for 15 weeks in red fleshed and purple fleshed potato cultivars (Red Emma, Koenigspurpur, Valfi and Blaue de la Mancha) grown in field conditions using a validated LC(pos ESI)MSMS method. Pelargonidin was the major type detected in red-fleshed cultivars whereas petunidin was the major type detected in the purple ones. Neither cyanidin nor delphinidin were found in any of the cultivars. The anthocyanidin levels observed were as high as 78 mg per 100 g FW during tuber growth, however, fully matured tubers contained only 10 to 39 mg anthocyanidins per 100 g FW. Anthocyanidin levels were moderately correlated with global solar irradiation (r 0,6252) but not with rainfall or daily temperat

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

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

—

Volume of the periodical

237

Issue of the periodical within the volume

N

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

981-988

UT code for WoS article

000406199900123

EID of the result in the Scopus database

2-s2.0-85020702813