Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review

J. Lachman and K. Hamouz
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J. Lachman: Czech University of Agriculture in Prague, Czech Republic
K. Hamouz: Czech University of Agriculture in Prague, Czech Republic

Plant, Soil and Environment, 2005, vol. 51, issue 11, 477-482

Abstract: Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, -lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and in the non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

Keywords: red and purple potatoes; antioxidants; polyphenols; anthocyanins; breeding; food and non-food industry use; fungicidal properties (search for similar items in EconPapers)
Date: 2005
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Citations: View citations in EconPapers (3)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:51:y:2005:i:11:id:3620-pse

DOI: 10.17221/3620-PSE

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