Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; University of the Peloponnese, Department of Agriculture, 24100 Kalamata, Greece.
School of Health Sciences, Queen Margaret University, Queen Margaret University Drive, Edinburgh EH21 6UU, United Kingdom.
Food Chem. 2021 Apr 16;342:128526. doi: 10.1016/j.foodchem.2020.128526. Epub 2020 Nov 3.
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, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
七种彩色马铃薯品种（三种红皮、三种紫皮和一种大理石皮）的水提物，就其花色苷含量、体外生物活性、着色特性及其在食品工业中的潜在应用进行了研究。酰化糖苷或矢车菊素和锦葵素苷元分别被鉴定为红色和紫色品种中的主要花色苷形式。品种间的总花色苷含量范围为 478.3 至 886.2 mg/100 g 提取物。所有提取物均表现出体外抗氧化、抗菌和抗真菌活性，而未检测到毒性作用。最后，两种选定的提取物在软饮料配方中用作着色剂，与商业着色剂 E163 相比，它们具有合适的感官特性和高的颜色稳定性，在 30 天的保质期内。因此，测试的提取物可用作天然食用色素，并可考虑替代现有的合成着色剂。
