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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: B...

Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon Α.; Glamočlija, Jasmina; Alexopoulos, Alexios

Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, resp...

Date: 2021   |   Origin: Biblioteca Digital do IPB
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