The main anthocyanins found in the purple-fleshed varieties of
potatoes studied were petunidin and malvidin.In the red-fleshed
potatoes, pelargonidin derivatives were the most abundant anthocyanin
(Table 2).In the tubers Blue Congo and Valfi, the presence of
anthocyanins such as petunidin-3-rutinoside-5-glucoside, petunidin-
3-feruloylrutinoside-5-glucoside and malvidin-3-feruloyrutinoside-
5-glucoside were detected.Additionally, differences in the
content of petunidin-3-caffeoylrutinoside-5-glucoside, petunidin-
2-p-coumaroylrutinoside-5-glucoside and malvidin-3-p-coumaroylrutinoside-
5-glucoside were found between the samples
of raw potatoes examined, and higher levels of those anthocyanins
were found in the Blue Congo variety of potato.In tubers of the
Salad Blue variety, the same derivatives were detected; however,
in distinctly lower quantities than in the Blue Congo or Valfi potatoes,
a decrease that was particularly notable for petunidin-2-pcoumaroylrutinoside-
5-glucoside.