Antioxidant compounds and antioxidant activity in blue-fleshed potatoes

Abstract

The varieties of potatoes, which tuber flesh has blue colour, are not widely known in our country. However, the interest of such kind of potatoes due to their antioxidant compounds: polyphenols (anthocyanin, leucoanthocyanin, catechin) and vitamin C, is rapidly increasing. The aim of the study was determine the content of the main antioxidant compounds and the total water-soluble antioxidant content of potato tubers with blue flesh. Varieties of potatoes such as ‘Blue Congo’ and ‘Vitelotte’, which flesh of the tuber had blue colour, have been investigated. Research results showed that the amounts of anthocyanins and leucoanthocyanins were substantially higher in ‘Vitelotte’ potato tubers. Catechins content essentially 1.7 times higher was in ‘Blue Congo’ potato tubers than in ‘Vitelotte’. The amount of vitamin C and the total water-soluble antioxidant content of potato tubers of both genotypes was similar, significant differences were not identified