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Novel colored potatoes as a potential source of anthocyanins and phenolic compounds
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Several studies were conducted to assess the potential use of colored-flesh potato cultivars as a novel source of anthocyanins and phenolics. The accumulation of anthocyanins and phenolics during tuber development was dependent on several factors at a given planting location. Anthocyanins and phenolics were found in different concentrations in the potatoes and were distributed throughout the tuber. Peel samples had higher content than flesh. Environmental conditions seemed to affect more anthocyanin biosynthesis than that of phenolics. A decrease in phytochemical content was observed during tuber development due to increased tuber weight. This increase resulted in increased phytochemical yield when potatoes were harvested at late maturity stages. The low glycoalkaloid content of potatoes at this maturity stage did not present a toxicological concern for consumption. The use of post-harvest stresses shows a promising tool to trigger responses involved in the biosynthesis of specific anthocyanins and phenolic compounds, thus enhancing the commercial or nutritional value of food crops by inducing the accumulation of phytochemicals with added functional properties. In the case of colored potatoes, only wounding stress induced the accumulation of phenolic compounds and an increase in antioxidant activity. The color attributes and stability of aqueous anthocyanin extracts from potatoes were affected by pH, light and temperature, showing their highest stability at low pH, in dark conditions and at low temperatures. Tinctorial strength also influenced the color attributes of the extracts. Anthocyanin type had the greatest influence in the color retention and stability. Red potato extracts showed higher stability than purple potato extracts. Thermal anthocyanin degradation parameters of anthocyanin extracts at pH 3 were calculated. The hue from red potato extracts was similar to those from FD&C Red #40, whereas purple potato extracts had similar hues to those from red cabbage extracts. These studies provide important information for potato breeders and the food industry by assessing the use of colored potatoes as a novel source of anthocyanins or phenolics. These potatoes offer a novel product with added functional properties.
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Includes bibliographical references (leaves 107-116).
Issued also on microfiche from Lange Micrographics.
Reyes Mora, Luis Fernando (2002). Novel colored potatoes as a potential source of anthocyanins and phenolic compounds. Master's thesis, Texas A&M University. Available electronically from
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