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

Abstract

Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato an - tioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, α-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 con - tain 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.

Full text

PLANT SOIL ENVIRON., 51, 2005 (11): 477–482 477
Potato as a significant antioxidant source
in human nutrition
One of the richest sources of antioxidants in the
human diet is potato tubers (Solanum tuberosum L.)
(Lachman et al. 2000). Their antioxidant content
decreases a great deal from atherosclerotic proc-
esses, and is inhibited from cholesterol accumula-
tion in blood serum and enhances the resistance
of the vascular walls. Many antioxidants decrease
risk of coronary heart disease and have free radical
scavenging effect. The main potato antioxidants
are polyphenols, ascorbic acid, carotenoids, toco-
pherols, α-lipoic acid, and selenium. Polyphenolic
compounds, esp. flavonoids are effective antioxi-
dants (Bors and Saran 1987) due their capability
to scavenge free radicals of fatty acids and oxygen
(Good 1994). Vegetables and crops are significant
sources of antioxidants in human nutrition either
in direct consumption or in the form of vegetable
juices. Justesen et al. (1997) estimated the daily
flavonoid intake at 26 mg/day. Potato tubers present
a very significant source of antioxidants (Al-Saikhan
et al. 1995) in human nutrition, e.g. among fruits
and vegetables they insure an average daily intake
of about 64 mg polyphenols per capita in the U.S.A.
and occupy the second place after tomatoes. From
antioxidants they are richest in polyphenols (1.226–
4.405 mg/kg) and ascorbic acid (170–990 mg/kg).
From other antioxidant compounds carotenoids
(as high as 4 mg/kg), α-tocopherol (0.5–2.8 mg/kg)
and in lesser contents selenium (0.01 mg/kg) or
α-lipoic acid are occurring. Potato tubers contain
secondary metabolites – polyphenolic compounds
– presenting substrates for enzymatic browning
of potatoes that is occurring during peeling, cut-
ting or grating of raw potato tubers, which is
caused by polyphenol oxidase ( Jang and Song
2004). L-Tyrosine (L–2 × 10–3M) and chlorogenic
acid (2–6 × 10–4M) (Dao and Friedman 1992) are
major polyphenolic potato constituents (Leja 1989,
Matheis 1989). The most presented polyphenolic
compound in potato tubers is amino acid tyro-
sine (770–3.900 mg/kg), followed by caffeic acid
(280 mg/kg), scopolin (98 mg/kg), chlorogenic acid
(22–71 mg/kg), ferulic acid (28 mg/kg) and crypto-
chlorogenic acid (11 mg/kg). Caffeic acid may be
a product of hydrolysis of chlorogenic acid and
possess strong antioxidant activity as well as its
related hydroxycinnamic acid compounds (Chen
and Ho 1997). Yamamoto et al. (1997) have found
caffeic acid level in the edible parts of potato as
high as 0.2–3.2 mg/kg, the total polyphenols were
422–834 mg/kg. The skin parts contained double
in each case. Some polyphenols are presented
only in lesser levels such as neochlorogenic acid
(7 mg/kg), p-coumaric acid (4 mg/kg), sinapic acid
(3 mg/kg), and 3,4-dicaffeoyl-quinic acid (3 mg/kg).
Red and purple coloured potatoes as a significant
antioxidant source in human nutrition – a review
J. Lachman, K. Hamouz
Czech University of Agriculture in Prague, Czech Republic
ABSTRACT
Potatoes regarding their consumption are a signicant antioxidant source in human nutrition. The main potato an-
tioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid, and selenium. The most contained
polyphenolic antioxidants in potatoes are L-tyrosine, caeic 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-esh potato. Red potato tubers con-
tain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and
purple esh 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
Supported by the Ministry of Agriculture of the Czech Republic, Project No. 1G46058, and by the Ministry of
Education, Youth and Sports of the Czech Republic, Project No. MSM 6046070901.

478 PLANT SOIL ENVIRON., 51, 2005 (11): 477–482
PLANT SOIL ENVIRON., 51, 2005 (11): 477–482 479
Only in small levels were found 3,5-dicaffeoyl-
quinic acid, scopoletin, trans-feruloylputrescine.
Negrel et al. (1996) have found the occurrence of
ether-linked ferulic acid amides (feruloyltyramine
and/or feruloyloctopamine) in suberin-enriched
samples of natural and wound periderms of potato
tubers. The major part of the ether bonds involved
the ferulic moiety of the amides. In the plant total
were identied glycosides of delphinidin (3-O-ru-
tinoside), quercetin (3-O-glucoside or rutinoside),
kaempferol (3-O-diglucoside-7-O-rhamnoside,
3-O-triglucoside-7-O-rhamnoside), and petunidin
(3-O-rutinoside). Among free phenolics in potatoes
is also included (+)-catechin (Mendez et al. 2004). As
Lærke et al. (2001) found, the changes in blackspot
susceptibility and in the colour of the blackspots
during growth and storage of the potato cvs. Dali
and Oleva tubers could not be ascribed to changes
in the discolouration potential, PPO activity and
concentrations of phenols in the tuber cortices.
Anthocyanin colorants in potato tubers
with red and purple coloured flesh
Anthocyanins both in fresh and also processed
fruit and vegetables serve two functions – they
improve the overall appearance, but also contrib-
ute to consumers’ health and well being (Stintzing
and Carle 2004). An important attribute of these
pigments is that they are potent antioxidants in
the diet (Brown et al. 2003, Brown 2004). They are
widely ingested by humans and their daily intake
has been estimated around 180 mg (Galvano et
al. 2004). They are mainly contained in red and
purple coloured potato varieties in skins and flesh
of tubers and protect the human organism against
oxidants, free radicals and LDL cholesterol (Hung et
al. 1997). The natural variation of cultivated potato
germplasm includes types that are red and purple
pigmented due to the presence of anthocyanins
(structure of aglycons is given in Figure 1) in the
skin and/or flesh (Brown et al. 2003). Red coloured
potato tubers (skins and flesh) contain pelargonidin
glycosides – 3-O-p-coumaroylrutinoside-5-O-glu-
coside (200–2000 mg/kg FW), in lesser amounts
glycoside of peonidin – 3-O-p-coumaroylrutino-
side-5-O-glucoside (20–200 mg/kg FW) (Lewis et
al. 1998). Purple tubers contain similar levels of
glycoside of petunidin – 3-O-p-coumaroylrutino-
side-5-O-glucoside and much higher amounts of
malvidin glycoside of 3-O-p-coumaroylrutino-
side-5-O-glucoside (2000–5000 mg/kg FW). Total
anthocyanins ranged from 69 to 350 mg per kg
FW in the red-fleshed and 55 to 171 in the purple-
fleshed clones (Brown et al. 2003). Acylated pig-
ments form more than 98% of the total anthocyanin
content of potatoes. Individual glycosides differ
in acylation pattern by acid type, e.g. caffeic acid
is contained in peonidin 3-O-[6-O-(4-O-E-caffeoyl-
O-α-rhamnopyranosyl)-β-glucopyranoside]-5-O-
β-glucopyranoside (10% anthocyanin content)
and petunidin (6%). Naito et al. (1998) found that
acylated glycosides of pelargonidin are characteris-
tic for red potato. The major pigment was identified
as pelargonidin 3-O-[4´´-O-(trans-p-coumaroyl)-α-
L-6´´-rhamnopyranosyl-β-D-glucopyranoside]-5-
O-β-D-glucopyranoside by chemical and spectral
measurements and as minor pigment pelargonidin
3-O-[4´´-O-(trans-feruloyl)-α-L-6´´-rhamnopyrano-
syl-β-D-glucopyranoside]-O-β-D-glucopyranoside
was determined. In other glycosides p-coumaric
acid is bound, e.g. in peonarin (25%) and petanin
(37%). The same anthocyanins, but in other ratios,
are contained in the purple potato flesh (4, 54 and
32%). The other acylating acid is ferulic acid, e.g.
in the purple variety Congo 3-O-[6-(4´´-feruloyl-
O-α-rhamnopyranosyl)-β-O-glucopyranoside]-5-
O-glucopyranosides of petunidin and malvidin are
present. The content of anthocyanins is stated as
high as 20–400 mg/kg of fresh weight of tuber
(Rodriguez-Saona et al. 1998). In red varieties pel-
argonidin 3-O-rutinoside-5-O-glucoside acylated
by p-coumaric acid represents about 70% from the
total anthocyanin content. Red pigmented potatoes
contained predominantly acylated pelargonidin
glycosides comprising about 80% of the total, while
blue-fleshed potatoes contained these compounds,
and, in addition, acylated petunidin glycosides
in a 2 to 1 ratio of the former to the latter (Brown
2004). Structures of major anthocyanidin glyco-
sides are given in Table 1. Glycosides of peonidin,
petunidin and malvidin are major anthocyanidin
glycosides that contribute to antioxidant proper-
ties of coloured potato tubers.
Antioxidant activity of potato anthocyanins
Antioxidant activity of anthocyanins is among
other properties determined by the number of free
hydroxy groups in their molecule, so petunidin
Figure 1. Main anthocyanin aglycones of potatoes
(
+
)
R1=R2=R3=R4=R5=H pelargonidin
R1=OCH3, R2=R3=R4=H peonidin
R1=OCH3, R2=OH, R3=R4=H petunidin
R1=R2=OCH3, R3=R4=H malvidin
O
HO
OR4
OR3
R1
OH
R2
H

478 PLANT SOIL ENVIRON., 51, 2005 (11): 477–482
PLANT SOIL ENVIRON., 51, 2005 (11): 477–482 479
Table 1. Structure of anthocyanin glycosides in purple and coloured potato tubers
R1R2R3R4Anthocyanin glycoside
H H
pelargonidin
3-[6-O-(4-O-E-p-coumaroyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3H
peonarin, i.e. peonidin
3-[6-O-(4-O-E-p-coumaroyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3H
peonidin 3-[6-O-(4-O-E-caffeoyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3OH
petanin, i.e. petunidin
3-[6-O-(4-O-E-p-coumaroyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3OH
petunidin
3-[6-O-(4-O-E-caffeoyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3OH
petunidin
3-[6-O-(4-O-E-feruloyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3OCH3
malvidine
3-[6-O-(4-O-E-p-coumaroyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
OCH3OCH3
malvidin
3-[6-O-(4-O-E-feruloyl-
O-α-rhamnopyranosyl)-
β-D-glucopyranoside]-
5-O-β-D-glucopyranoside
O
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
HO
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
HO
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
OCH3
HO
O
O
H
OH
H
H
H
O
HO
HO
H
O
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
H
O
HO
HO
OH
O
HO
OO
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
O
HO
HO
H
O
H
OH
H
H
H
H
O
HO
HO
OH
O
OCH3
HO
O
O
H
OH
H
H
H
O
HO
HO
H
O
O
H
OH
H
H
H
H
HO
CH3
O
H
OH
H
H
H
H
O
HO
HO
OH

480 PLANT SOIL ENVIRON., 51, 2005 (11): 477–482
PLANT SOIL ENVIRON., 51, 2005 (11): 477–482 481
has greater antioxidant effects in comparison
with malvidin, peonidin or pelargonidin, resp.
total antioxidant activity is determined both, by
the content of anthocyanins and by the content of
phenolic acids, mainly by isomers of chlorogenic
acids (Hamouz et al. 1999, Lachman et al. 2000).
Acylation of potato anthocyanidins with cinnamic
acids shifts the colouration to blue shadow and
in great deal enhances their total antioxidant ef-
fectiveness. In contrary, glycosidic substitution at
position 5 reduces antioxidant activity as well as the
substitution at position 3. Antioxidant properties
of natural extracts are much higher in comparison
with pure individual compounds; this fact shows
the synergic effect (de Souza and de Giovani 2004,
Garcia-Alonso et al. 2004) of the mixture of an-
thocyanidins and other antioxidants contained in
potato tubers. Pigmented potatoes displayed two
to three times higher antioxidant potential than
white-fleshed potato (Brown 2004). Regarding this
fact, high-anthocyanin potato could be ranged to
other vegetables of reputed high antioxidant po-
tentials such as kale or broccoli. Oxygen radical
absorbance capacity and ferrous reducing ability of
plasma revealed that the antioxidant levels in the
red or purple-fleshed potatoes were two to three
times higher than white-fleshed potato (Brown et
al. 2003). Brown (2004) confirmed by measuring
of antioxidant activity (ORAC and FRAP) that the
red- and/or purple-fleshed potatoes had signifi-
cantly higher antioxidant values than the white- or
yellow/orange-fleshed potatoes. White flesh vari-
eties have no anthocyanin, however, white they
have substantial antioxidant activity by themselves
ranging from 930 to 1380 mg Trolox equivalents
per kg FW (Brown 2004). Potato offers a vehicle
to substantially increase consumption of antioxi-
dants, which have been implicated in benefiting
cardiovascular health, preventing certain types of
cancers, and retarding macular degeneration of
the retina (Brown 2004). Diets rich in anthocyanins
and other related phenolic compounds have been
associated with a reduced incidence and severity of
certain kinds of cancer and heart disease (Hertog
et al. 1993).
New potato varieties with red and purple
coloured skins and flesh and their breeding
Regarding the fact that antioxidant capacity
of red or blue coloured potatoes is 2–3× higher
in comparison with potatoes with white/yellow
flesh, these potatoes could represent the possibil-
ity of enhancing the contribution of the potatoes
to the portion of antioxidants in human nutri-
tion. This is the reason why the effort of breeders
focuses on the breeding of these phenotypes of
potatoes, which could involve different variants:
purple skin and flesh, purple skin with partially
purple (marbled) flesh, red skin with red flesh or
red skin with partially coloured (marbled) flesh.
Synthesis of anthocyanidin pigments in potatoes is
based on the dihydroflavonol-4-reductase activity,
which catalyses reduction of dihydrokaempferol
to leucopelargonidin. The potato R-locus encodes
a basic factor required for the production of red
pelargonidin-based anthocyanin pigments, which
encodes dihydroflavonol 4-reductase, is present
in all red coloured potato tubers (De Jong et al.
2003), whereas in the tubers with white esh is lack.
R-locus was selected during the domestification of
potatoes (De Jong 1991, De Jong and Burns 1993).
In present time many coloured varieties are known,
e.g. Norland, Red Norland, Dark Red Norland,
Congo, Blaue Hindelbank, All Blue, Red Pearl,
Purple Peruvian, Russet Norkotah, Cranberry
Red etc. (Groza et al. 2004). Clones with red or
blue coloured flesh had also every time, identically
coloured skin and the formation of these pigments
is probably controlled with more genes (Brown
et al. 2003, De Jong et al. 2003). The percentage of
completive red-fleshed progeny is 14.5% in red × red
crosses and 4.1% in red × white crosses. Expression
of DNA coding dihydroflavonol-4-reductase could
enhance the pelargonidin formation as high as 4×.
During the development of coloured tubers the
content of anthocyanins is more or less constant,
only in the less coloured varieties does it enhance
to the defined maximum. Changes in these tubers
were observed in anthocyanin content and tuber
surface colour during tuber development (Hung
et al. 1997). Thus, anthocyanins are synthesized
throughout tuber development, and cell division
and/or enlargement contribute to a decline in col-
oration and anthocyanin concentration.
Role of anthocyanins in potatoes
and their use in food and non-food industry
Anthocyanins contained in red or purple potatoes
have antioxidant properties, but they also may block
potato blight by their fungicidal properties. Red
and purple potato varieties have a high level of
durable resistance, which is preventing the blight
from reaching the potatoes underground. Also other
several abiotic stresses, including wounding, light,
temperature, and effects of methyl jasmonate and
ethylene were tested for their ability to induce
accumulation of phenolic compounds and antioxi-
dant capacity in purple-flesh potatoes. Wounding
induced the increase of total phenolics to 60% and
a parallel 85% increase in antioxidant capacity (Reyes
and Cisneros-Zevallos 2003). As it was been shown
in transgenic potato tubers, the flavonoids- and

480 PLANT SOIL ENVIRON., 51, 2005 (11): 477–482
PLANT SOIL ENVIRON., 51, 2005 (11): 477–482 481
anthocyanin-enriched plants showed improved
antioxidant capacity (Lukaszewicz et al. 2004), the
same was demonstrated with higher contents of
chlorogenic acid (Niggeweg et al. 2004). Changes in
the content and yield of anthocyanins and total phe-
nolics during development of purple- and red-flesh
potato were studied (Reyes et al. 2004). With tuber
growth and maturity content of anthocyanins and
phenolics decreased while tuber weight and yield
increased. Longer days and cooler temperatures
favoured about 2.5–1.5× higher anthocyanin and
phenolic content (Reyes et al. 2004). The main aim
of breeders and producers in selecting varieties
with high anthocyanin content and appropriate
growing conditions for the enhancement of natural
pigment and antioxidant yields is to obtain high
anthocyanin purple- and red-flesh potatoes for
the food and nutraceutical industry (Brown et al.
2003). Some among the specialty potatoes were by
the evaluators appraised positively (60 to 66% of
the evaluators liked), e.g. purple-flesh cultivars All
Blue and Mc Intosh Black, pink-flesh cv. Alaska
Sweetheart (Sorensen and Mikitzel 1993). In re-
cent times red-flesh and purple-flesh potatoes are
used as a source of anthocyanin natural colour-
ants for food or non-food industry intensively
studied (Vögel et al. 2004). As Singh and Rajini
(2004) showed the multiple antioxidant activity
of potato peel powder was evident as it showed
superoxide-scavenging ability. Considering the
fact that potato peels are discarded as waste and
not effectively utilised, these results suggest the
possibility that potato peel waste could be effec-
tively used as an ingredient in functional food.
Ur-Rehman et al. (2004) recommend potato peel
extract in oils, fats and other food products as
natural antioxidant to suppress lipid oxidation.
The most important factors that are studied, is
new variety and cultivars breeding (with high
anthocyanin content), effects of fertilisation and
region of cultivation, storage and technology of
processing, stability of products.
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ABSTRAKT
Červeně a modře zbarvené brambory jako významný zdroj antioxidantů v lidské výživě – studie
Brambory jsou vzhledem k jejich konzumaci významným zdrojem antioxidantů v lidské výživě. Hlavními anti-
oxidanty brambor jsou polyfenoly, askorbová kyselina, karotenoidy, tokoferoly, α-lipoová kyselina a selen. Nejvíce
zastoupenými antioxidanty v bramborách jsou L-tyrozin, kávová kyselina, skopolin, chlorogenová a kryptochloroge-
nová kyselina a ferulová kyselina. V červených a modrých bramborách jsou mimo to obsaženy acylované anthokyany
a barevné odrůdy brambor vykazují dvakrát až třikrát vyšší antioxidační potenciál ve srovnání s bramborami s bílou
dužninou. Hlízy červených brambor obsahují glykosidy pelargonidinu a peonidinu, modrých brambor glykosidy
malvidinu a petunidinu. Jsou šlechtěny nové odrůdy červeně a modře zbarvených brambor pro jejich použití v potra-
vinářském i nepotravinářském průmyslu. Anthokyany brambor mají význam v ochraně proti plísni bramborové.
Klíčová slova: červené a modré brambory; antioxidanty; polyfenoly; anthokyany; šlechtění; použití v potravinářském
a nepotravinářském průmyslu; fungicidní vlastnosti
Corresponding author:
Prof. Ing. Jaromír Lachman, CSc., Česká zemědělská univerzita v Praze, 165 21 Praha 6-Suchdol, Česká republika
phone: + 420 224 382 717, fax: + 420 234 381 840, e-mail: lachman@af.czu.cz