Metabolomic Analysis, Extraction, Purification and Stability of the Anthocyanins from Colored Potatoes

• DOI: 10.2139/ssrn.4725981
• Publication Date: 2024-02-14T06:48:25Z
• Authors: Min Wang; Lin Han; Ruijie Li; Xiying Jin; Yixin Li; Chen Qin; Caian He
• Keywords: Colored

Colored potatoes have many health benefits because they are rich in anthocyanins. However, the constituent and property of anthocyanins colored not been systematically studied yet. Herein, metabolomic analysis was carried out to investigate chemical composition four different potatoes. After that, extract purification conditions, stability were further studied. The results indicated that contained abundant polyphenols, flavonoids, Cyanidin, delphinidin, malvidin identified as major anthocyanidins purple potatoes, whereas red mainly consisted pelargonidin its derivatives. 84.47 mg C3GE/100 g DW obtained at optimal which could be effectively purified macroporous resin D101. Moreover, sensitive pH, temperature, light, redox agents, divalent or trivalent metal ions, but stable sugars univalent ions.