Journal
PLANT SOIL AND ENVIRONMENT
Volume 51, Issue 11, Pages 477-482Publisher
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/3620-PSE
Keywords
red and purple potatoes; antioxidants; polyphenols; anthocyanins; breeding; food and non-food industry use; fungicidal properties
Categories
Funding
- Ministry of Agriculture of the Czech Republic [1G46058]
- Ministry of Education, Youth and Sports of the Czech Republic [MSM 6046070901]
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Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, alpha-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.
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