Anthocyanin degradation in red Norland potatoes (259.2)

Abstract

Anthocyanins are water‐soluble, polyphenolic compounds responsible for coloration in fruits and vegetables, and are known to display antioxidant, anti‐carcinogenic and prebiotic properties in human subjects. This study was conducted to analyze the chemical degradation of anthocyanins in Red Norland potatoes based on colorimetric, spectrophotometric and mass spectrometry analysis. Tuber color and anthocyanin chemistry of fresh and stored (at 4ºC for 90 days) tubers were measured. Anthocyanins were also extracted in acidified methanol from peel tissue and their mean absorbance was measured at 513 nm. Colorimetric analysis of light, chroma and hue angle indicated that tubers darkened over storage time and became less intense in color; storage trends indicate loss of anthocyanins, although not significant due to high variation amongst tubers. Chemical changes in the six most abundant anthocyanins were analyzed between the fresh and stored samples via high performance liquid chromatography ‐ mass spectrometry. The six most abundant anthocyanins varied between a 2‐fold and 8‐fold decrease in concentration in the stored compared to fresh tubers. Based on results, for optimal pro‐health effects of anthocyanins, Red Norland potatoes should be consumed closest to harvest as possible.