Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity

Total anthocyanins (TAC) and individual anthocyanidins (AN) after hydrolysis were measured in 15 red and purple-fleshed potato cultivars produced in five different locations in the Czech Republic and a new cultivar Blaue St. Galler from Switzerland. It was found that TAC, expressed as cyanidin content, varied between 0.7 mg 100 g⁻¹ FW (cv. Blue Congo) and 74.3 mg 100 g⁻¹ FW (cv. Blaue Ludiano). Major differences in cultivars were found for AN relative abundance. For cv. Highland Burgundy Red a high proportion of pelargonidin (98.7%) was characteristic, whereas cv. British Columbia Blue contained almost exclusively cyanidin. Cultivars Violette and Vitelotte showed a relatively high content of malvidin. Cultivar Shetland Black differed from others with its higher content of peonidin (on average 36.7%). High petunidin abundance in the cultivars Valfi, Blue Congo, Salad Blue, Blaue St. Galler, Blaue Hindel Bank, Blaue Ludiano, Blaue Schweden, Farbe Kartoffel and Salad Red was found. TAC and AN contents highly corresponded with antioxidant activity (AA) determined with the ABTS, FRAP and DPPH assays in vitro. High AA was shown by the cultivars Vitelotte, Violette, Blaue Ludiano, Hafija, and Highland Burgundy Red. Increased height above sea level, higher annual sum of precipitation, and lower annual average temperatures caused higher AA and TAC. A high degree of hydroxylation and/or methoxylation of individual anthocyanidins could contribute in conjunction with other phenolics to high AA (peonidin, delphinidin and malvidin in the cultivars Blue Congo, Highland Burgundy Red and Shetland Black). Consequently, new red and purple-fleshed cultivars with high TAC and highly methoxylated and/or hydroxylated AN could be a promising source of favourable antioxidants in human nutrition.