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Anthocyanin Pigment Composition of Red‐fleshed Potatoes
Author(s) -
RODRIGUEZSAONA LUIS E.,
GIUSTI M. MÓNICA,
WROLSTAD RONALD E.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15764.x
Subject(s) - anthocyanin , pigment , pelargonidin , flesh , composition (language) , chemistry , solanum tuberosum , cultivar , food science , botany , biology , cyanidin , organic chemistry , linguistics , philosophy
Red potatoes ( Solanum tuberosum and S. stenotomum ) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin‐3‐rutinoside‐5‐glucoside acylated with p ‐coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red‐fleshed potatoes may be good potential sources of food colorants.