Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sampaio SL,Lonchamp J,Dias MI,Liddle C,Petropoulos SA,Glamočlija J,Alexopoulos A,Santos-Buelga C,Ferreira ICFR,Barros Ldoi
10.1016/j.foodchem.2020.128526subject
Has Abstractpub_date
2021-04-16 00:00:00pages
128526eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32388-8journal_volume
342pub_type
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