Abstract
Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P P P
Highlights
High intake of fruits and vegetables rich in antioxidants has been linked to a decreased risk in the development of chronic diseases [1]
These results suggest that consumers may be willing to consume pigmented potatoes, which are beneficial to health due to their higher antioxidant content
The purpose of this study was to determine the acceptability of white, yellow- and purple-flesh potatoes by consumers, compare the sensory evaluations of the pigmented potatoes to the commonly consumed white potato, and relate antioxidant concentrations to consumer acceptability
Summary
High intake of fruits and vegetables rich in antioxidants has been linked to a decreased risk in the development of chronic diseases [1]. Potatoes are the most commonly consumed vegetable in the US Based on consumption patterns and antioxidant capacity, potatoes are an important source of dietary antioxidants [2]. Potatoes have extensive genetic diversity, which has allowed for the cultivation of yellow-, orange-, red-, purple-, and blue-flesh cultivars [3]. These cultivars are rich sources of phenolic acids, anthocyanins and/or carotenoids [4,5]. Consumption of pigmented potatoes rich in these antioxidants may reduce the risk of chronic diseases
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