Czech J. Food Sci., 2009, 27(10):S310-S313 | DOI: 10.17221/605-CJFS

Quality of Coloured Varieties of Potatoes

K. Hejtmánková*,1, V. Pivec1, E. Trnková1, K. Hamouz2, J. Lachman1
1 Department of Chemistry, and
2 Department of Crop Production, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic, *E-mail: hejtmankovak@af.czu.cz

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

Published: June 30, 2009  Show citation

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Hejtmánková K, Pivec V, Trnková E, Hamouz K, Lachman J. Quality of Coloured Varieties of Potatoes. Czech J. Food Sci. 2009;27(Special Issue 1):S310-313. doi: 10.17221/605-CJFS.
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