Red and Purple Flesh Potatoes a Healthy and Attractive Alternative Associated with New Market Trends

Abstract

The potato is the fourth most important crop in the world in terms of human food, after maize, wheat and rice (FAOSTAT, 2019). The cultivated potato is a vital food-security crop considering its worldwide growth, from latitudes 65° Lat N to 53° Lat S, high yield, and great nutritive value. The potato is a good source of dietary energy and micronutrients, and its protein content is high in comparison with other roots and tubers. The cultivated potato is also a concentrated source of vitamin C and some minerals such as potassium and magnesium. Tuber flesh color generally ranges from white to dark yellow in cultivated potato; however, the high potato diversity shows tuber flesh color varies from white to dark purple. Red and purple-flesh potatoes are an interesting alternative for consumers due to phenolic compounds and antioxidant capacity. The goal of this publication is to show the advances in red and purple flesh potato, in terms of anthocyanin profile, color extraction and stability in simulated in vitro digestion.

Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers

“…At present, potato crisps are the most frequently consumed snack worldwide. Coloured potato crisps and other snacks prepared from red and purple esh potato cultivars are an innovative alternative to conventional potato crisps due to their higher content of phenolic compounds which might make them healthier compared to conventional crisps 26, [29][30] . Purple esh potatoes are an option which adds colour to the menu, and enrich human diet in additional nutritional components 4,31 .…”

Potato with Colored Flesh Valuable and Attractive to the Consumer

“…In the second half of the 19th century, both in Europe and in other parts of the world, the potato gained recognition and became the diet's basic component of millions of inhabitants [Zarzecka, 2009;Priedniece et al, 2017;Beals, 2019;Zarzecka, 2022]. Among the most important components of the potato tuber there are antioxidants, such as polyphenols, anthocyanins, ascorbic acid, which neutralize free radicals and reduce the incidence of certain cancers, osteoporosis and diabetes [Silveira et al, 2017;Dereje and Chibuzo, 2021;Pino and Vergara, 2021]. In Europe, the information about the cultivation of colored potatoes, also known as truffles, originating from France, dates back to the 19th century.…”