Quality of Coloured Varieties of Potatoes

K. Hejtmánková, V. Pivec, E. Trnková, K. Hamouz and J. Lachman
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K. Hejtmánková: Department of Chemistry, and
V. Pivec: Department of Chemistry, and
E. Trnková: Department of Chemistry, and
K. Hamouz: Department of Crop Production, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic, *E-mail: hejtmankovak@af.czu.cz
J. Lachman: Department of Chemistry, and

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S310-S313

Abstract: Coloured potatoes Solanum tuberosum L.) were evaluated as important source of natural antioxidants. Eight varieties of these potatoes (Salad Blue, Shetland Black, Blue Congo, Blaue St. Galler, Highland Burgundy Red, Violette, Valfi, Vitelotte) grown in four different locations in the Czech Republic (Přerov nad Labem, Suchdol, Valečov and Stachy) were analysed. Content of majority antioxidants (anthocyanins, chlorogenic acid and ascorbic acid) was determined and the obtained results were correlated with antioxidant activity. Total anthocyanin content and antioxidant activity were determined spectrophotometrically and phenolic acids by HPLC-DAD. The best positive correlation was observed between total anthocyanin content and antioxidant activity (R2 = 0.64). Good correlation was found between chlorogenic acid content and antioxidant activity (R2 = 0.55); however, no correlation between ascorbic acid content and antioxidant activity (R2 = 0.08) was found.

Keywords: coloured potatoes; antioxidant activity; total anthocyanins; chlorogenic acid; ascorbic acid (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:605-cjfs

DOI: 10.17221/605-CJFS

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