Potatoes, anthocyanins

Rodriguez-Saona, L.E. et al., Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems, J. Food Set, 64, 451, 1999. 

Hayashi, K., Hibasami, H., Murakami, T., Terahara, N., Mori, M., Tsukui, A. (2006). Induction of apoptosis in cultured human stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice. FoodSci. Technol. Res., 12,22-26. 

Radish, red-fleshed potato, Anthocyanin glycosides Pulverization, extraction with acetone, filtration, SPE with C18 C-18 acn-h2o- phosphoric acid-acetic acid HPLC/PAD (520 nm), HPLC/ MS, or HPLC/ 39... 

Peonidin is even less widespread in frnits and vegetables, being detected in amonnts higher than 10% of the total anthocyanin content in only 4 of 44 frnits listed in Table 4.3.1, in sweet potatoes and in purple com cv. Morado. It was found as one of the principal anthocyanidins in cv. Cabernet Franc," cv. Rubi-... 

Most of the anthocyanins acylated with caffeic acid have this cinnamyl moiety linked to a glucosyl position 6, as in gooseberries, some grape cultivars, ° " ° black carrots, red cabbage,red radishes," and sweet potatoes. Some anthocyanins isolated from species of potatoes have a caffeyl group located at position 4 of the rhamnosyl unit of the rutinose disaccharide. " ... 

Among the hydroxycinnamic acids, anthocyanins acylated with sinapic acid are not widespread in foods they have been isolated only in black carrots " and red cabbages." Anthocyanins that are acylated with p-hydroxybenzoic acid were only found in black carrots " and sweet potatoes. This acyl group was located within the 6 position of a glucoside moiety. 

The colors and stabilities of anthocyanin extracts from purple- and red-flesh potatoes were less affected by pH and temperature than commercial concentrates of... 

Fossen, T. et al., Anthocyanins from a Norwegian potato cultivar. Food Chem., 81, 433, 2003. 

Odake, K. et al.. Chemical strnctures of two anthocyanins from purple sweet potato, Ipomoea batatas. Phytochemistry, 31, 2127, 1992. 

Reyes, L.R and Cisneros-ZevaUos, L., Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes Solanum tuberosum L.), Food Chem., 100, 885, 2007. 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Tomoyuki, O. et al., Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESI-MS/MS, Biosci. Biotechnol Biochem., 70, 2540, 2006. 

Stintzing, P.C. and Carle, R., Punctional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. TechnoL, 15, 19, 2004. Stintzing, P.C., Schieber, A., and Carle, R., Rote Bete als farbendes Lebensmittel — erne Bestandsaufnahme. Obst Gem. Kartoffelver. Fruit Veg. Potato Process., 85, 196, 2000. 

Rodriguez-Saona LE, Giusti MW and Wrolstad RE. 1998. Anthocyanin pigment composition of red-fleshed potatoes. J Food Sci 63 458-465. 

Terahara, N. et ak. Six diacylated anthocyanins from the storage roots of pru ple sweet potato, Ipomoea batatas, Biosci. Biotech. Biochem., 63, 1420, 1999. 

Cevallos-Casals, B.A. and Cisneros-Zevallos, L., Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem., 86, 69, 2004. 

Stobiecki, M. et al.. Monitoring changes in anthocyanin and steroid alkaloid glycoside content in lines of transgenic potato plants using liquid chromatography/mass spectrometry. Phytochemistry, 62, 959, 2003. 

Harada, K., Kano, M., Takayanagi, T., Yamakawa, O., and Ishikawa, F., Absorption of acylated anthocyanins in rats and humans after ingesting an extract of Ipomoea batatas purple sweet potato tuber, Biosci. Biotechnol. Biochem., 68, 1500, 2004. 

Altogether 50 different anthocyanins (Figure 10.15) have been reported to occur in the Solanaceae family, Reports on anthocyanins from the genus Solanum, including potatoes... 

This subject has been treated comprehensively in Chapter 3. Colorful potatoes have been suggested as potential sources for food colorants,and the major anthocyanin of the purple-fleshed potato Congo, petanin, shows higher color stability than simple anthocya-... 

Fossen, T. and Andersen, 0.M., Anthocyanins from tubers and shoots of the purple potato, Solanum tuberosum, J. Hortic. Sci. Biotechnol, 75, 360, 2000. 

Nozue, M. et al.. Detection and characterization of a vacuolar protein (VP24) in anthocyanin-producing cells of sweet potato in suspension culture. Plant Cell Physiol, 36, 883, 1995. 

---