Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC–MS Analysis with Optimized Ultrasound-Assisted Extraction

Abstract

The elevated anthocyanin content of colored potatoes produces numerous health benefits in humans. However, there is a paucity of studies exploring the influence of environmental factors on anthocyanin components in colored potatoes. In our work, the Box–Behnken design was adopted to optimize anthocyanin extraction from colored potato tubers with ultrasound assistance. The response surface model was stable and reliable (R2 = 0.9775), and under optimal extraction conditions, namely an ultrasonic power of 299 W, an extraction time of 10 min, and a solid-liquid ratio of 1:30 (g/mL), the yield reached 4.33 mg/g. Furthermore, the anthocyanins of colored potato tubers grown at different altitudes were determined by high-performance liquid chromatography–mass spectrometry with optimized ultrasound-assisted extraction, the results showed that anthocyanin levels were the highest at high altitudes, whereas anthocyanins were almost undetectable at mid-altitude. Moreover, the types of anthocyanin compounds present in colored potatoes varied at different altitudes. The red clones exhibited substantial accumulation of pelargonidin across all three altitudes. In contrast, the main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin. We identified the anthocyanin components with a strong correlation to the environment, thereby establishing a fundamental basis for the breeding of potato clones with high anthocyanin content.

Isolation, Purification and Tyrosinase Inhibitory Activity of Anthocyanins and Their Novel Degradation Compounds from Solanum tuberosum L.

“…However, there were slight differences in these results as compared to previous studies. For instance, in previous studies, the main anthocyanins of purple clones (UACH 0917, Shetland Black, and Violetta) were found to be malvidin, petunidin, and cyanidin, pelargonidin 3-O-p-coumaroylrutinoside-5-O-glucoside (0~0.0387 mg g −1 ), and petunidin 3-O-glucoside has also been identified in purple potatoes (Heijingang) [10,12,40]. Nevertheless, these differences may be related to potato varieties, analysis and identification methods, and producing areas.…”

“…Compounds 1-8 and 11-19 were identified as petunidin 3-O-rutinoside-5-O-glucoside (1) [35], petanin (2), petunidin 3-O-trans-p-coumaroylrutinoside (3) [32], peonidin 3-O-transp-coumaroylrutinoside-5-O-glucoside (4) [33], malvidin 3-O-trans-p-coumaroylrutinoside-5-O-glucoside (5) [35], petunidin 3-O-trans-caffeoylrutinoside-5-O-glucoside (6) [35], delphinidin 3-O-trans-p-coumaroylrutinoside-5-O-glucoside (7) [36], delphinidin 3-O-rutinoside-5-O-glucoside (8) [35], malvidin 3-O-trans-caffeoylrutinoside-5-O-glucoside (11) [37], peonidin 3-O-trans-caffeoylrutinoside-5-O-glucoside (12) [33], petunidin 3-O-feruloylrutinoside-5-O-glucoside (13) [34], malvidin 3-O-feruloylrutinoside-5-O-glucoside (14) [34], peonidin 3-O-feruloylrutinoside-5-O-glucoside (15) [33,34], petunin (16) [38], peonidin 3-Orutinoside-5-O-glucoside (17) [33], lyciruthephenylpropanoid D (18) [39], and lyciruthephenylpropanoid E (19) [39] via NMR, spectroscopic, mass spectrometric, and chromatographic analyses and comparison with compounds reported in the literature, as shown in Figures S16 and S17 and Table S1.…”

“…Anthocyanins and their novel degradation compounds (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19) were tested for tyrosinase inhibitory activity using a tyrosinase inhibitor screening kit. As shown in Table 4 and Figure 3A, petanin, norpetanin, 4-O-(p-coumaryl) rhamnose, and lyciruthephenylpropanoid D/E possessed tyrosinase inhibitory activity with IC 50 values of 122.37 ± 8.03, 115.53 ± 7.51, 335.03 ± 12.99, and 156.27 ± 11.22 µM (Mean ± SEM, n = 3), respectively.…”

“…[9]. The study of polyphenol composition in colored potato skins found that the total anthocyanin content in purple potatoes was 0.863 ± 0.005-1.39 ± 0.01 mg g −1 (dry weight, DW), including acylated pelargonidin, peonidin, malvidin, and petunidin anthocyanins, as shown in Table 1 [7,[10][11][12]. Thus, the types of anthocyanins contained in a crop are closely related to the variety of potato, and the content varies greatly among different varieties and regions.…”

A Review of Quantitative and Topical Analysis of Anthocyanins in Food

“…Qi et al ( 2023) used HPLC-MS to determine the anthocyanins of colored potato tubers grown at different altitudes using an Acquity HPLC HSS T3 C18 column from Waters (1.8 µm, 2.1 × 100 mm) and 0.04% AA in water and in ACN [65]. The main anthocyanins found in purple clones were malvidin, petunidin, and cyanidin.…”