Bioscience Evidence 2026, Vol.16, No.4, 329-344 http://bioscipublisher.com/index.php/be 331 variation exists in their nutritional composition. Some colored potato genotypes not only contain high levels of anthocyanins but also exhibit superior accumulation of protein, dietary fiber, and essential mineral elements, indicating their potential for developing nutrient-enriched staple foods and functional food products. Figure 1 Analysis of the properties of three types of colored potato starch (Adapted from Yang et al., 2018) Mineral composition also varies considerably among potatoes with different flesh colors. Zarzecka et al. (2024) compared seven potato cultivars with different flesh colors and reported significant varietal differences in the concentrations of iron (Fe), zinc (Zn), manganese (Mn), and other mineral elements. Several dark-fleshed cultivars showed relatively higher capacities for micronutrient accumulation, suggesting that flesh color may reflect not only differences in pigment composition but also variation in the ability to accumulate essential mineral nutrients. Purple- and red-fleshed potatoes generally contain higher levels of total phenolics and exhibit stronger antioxidant activity than light-fleshed potatoes. In addition, some pigmented cultivars also possess relatively high dietary fiber contents. Saar-Reismaa et al. (2020) analyzed total phenolics, sugars, and mineral elements in potato tubers with different flesh colors and found that purple- and red-fleshed potatoes consistently contained higher concentrations of phenolic compounds, while mineral composition differed substantially among cultivars. These findings indicate that the nutritional advantages of colored potatoes extend beyond their natural pigments and are also associated with the combined accumulation of protein, dietary fiber, vitamins, and mineral nutrients, thereby enhancing their value for both human nutrition and functional food development. 2.3 Differences in anthocyanins, phenolic compounds, and carotenoids The most prominent bioactive differences among colored potatoes are associated with anthocyanins, phenolic compounds, and carotenoids. Purple- and red-fleshed potatoes generally contain significantly higher levels of anthocyanins and phenolic compounds than white- and yellow-fleshed potatoes, whereas yellow-fleshed potatoes are mainly characterized by higher carotenoid accumulation, particularly xanthophyll compounds such as lutein and zeaxanthin. Anthocyanins are absent or present at very low levels in white-fleshed potatoes, while colored-flesh cultivars contain not only higher total anthocyanin concentrations but also more diverse anthocyanin
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