ArticleFood chemistry: X2024
Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- A cyanidin-3-O-rutinoside dominant anthocyanin system fromFood chemistry: X · 2026Article
- Time-Resolved Secondary Metabolite Profiling of Seeded and Seedless Ougan at Commercial Harvest Maturity.Current issues in molecular biology · 2026Article
- DehydratedFoods (Basel, Switzerland) · 2026Article
- Metabolome and Transcriptome Reveal the Regulatory Mechanism of Anthocyanin Synthesis in Tuber Skin and Flesh ofPlants (Basel, Switzerland) · 2025Article
- Molecular Characterization of Tissue-Specific Anthocyanin Biosynthesis in Potato Stamens.Plants (Basel, Switzerland) · 2025Article
- Study on the ultrasonic treatment of black rice dietary fiber and its effect on anthocyanin adsorption.Ultrasonics sonochemistry · 2025Article
- Combined analysis of the metabolome and transcriptome reveals the mechanism of Red heart Chinese fir heartwood formation.Scientific reports · 2025Article
- Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins fromFood chemistry: X · 2025Article
- Integrated metabolomic and transcriptomic analyses elucidate anthocyanin-mediated flesh coloration mechanisms in red-fleshed pear.Frontiers in plant science · 2025Article
- Genetic Diversity and Genome-Wide Association Study of Total Phenolics, Flavonoids, and Antioxidant Properties in Potatoes (International journal of molecular sciences · 2024Article
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7 authors.
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Abstract
Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins in colored potatoes have not been systematically studied yet. Herein, metabolomic analysis was carried out to investigate the chemical composition of anthocyanins in the four different colored potatoes. After that, the extract and purification conditions, and the stability of the anthocyanins were further studied. The results indicated that the four colored potatoes contained abundant of polyphenols, flavonoids, and anthocyanins. Cyanidin, delphinidin, and malvidin were identified as the major anthocyanidins in purple potatoes, whereas red potatoes were mainly consisted of pelargonidin and its derivatives. 84.47 mg C3GE/100 g DW of anthocyanins was obtained at the optimal conditions, which could be effectively purified macroporous resin of D101. Moreover, the anthocyanins were sensitive to pH, temperature, light, redox agents, and divalent or trivalent metal ions, but stable to sugars and univalent metal ions.
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