Anthocyanin Pigment Composition of Red‐fleshed Potatoes
Luis Rodriguez‐Saona, M. Mónica Giusti, Ronald E. Wrolstad
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
NDC4069–4 contains anthocyanin
“Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g”
NDC4069–4 contains glycoalkaloids
“The presence of glycoalkaloids in color extracts was detected by MS”
red potatoes contain anthocyanin
“Red potatoes (Solanum tuberosum and S. stenotomum) were evaluated as potential sources for natural red colorants”