The current results are in agreement with reports of other
authors (Rodriguez Saona, Giusti, & Wrolstad, 1998) who proved
that the dominant anthocyanins in potatoes with red-coloured
flesh were acylated glucosides of pelargonidin, such as pelargonidin
glycosides-3-O-p-coumaroylrutinoside-5-O-glucoside.Lewis.
C.E. (1996) identified 5-glucoside-3-rahmnosyl glucoside derivatives
of all common anthocyanidins acylated by p-coumaric or
ferulic acids in red-fleshed potatoes.