Antioxidant activity of potatoes (Solanum tuberosum L.) and anthocyanin content, its biosynthesis and physiological role

Relevance. Potatoes with red and purple flesh are highly valued dietary products and sources of polyphenolic compounds with antioxidant activity, especially anthocyanins. It has been found that the anthocyanin content in potatoes correlates with the total soluble phenolic content and antioxidant activity. These measures are significantly higher for coloured potatoes. The total phenolic content in particular the total anthocyanin content increases during the cold storage of coloured potatoes. Pigmented potatoes are also more preferable for food and industrial processing because of retaining of antioxidant properties and improving of final products quality. floured potatoes selection and biotechnological approaches of regulation of anthocyanins accumulation are based on the understanding of the molecular genetic processes of anthocyanins biosynthesis. The anthocyanin biosynthesis is a part of the phenylpropanoid metabolic pathway. It is controlled by the MBW complex. The MBW complex includes the transcription factors MYB, bHLH, and WD40. A number of the MYB complex genes have been identified in potatoes. The key role in potatoes pigmentation variability is currently assigned to the StAN1 gene. According to available data anthocyanins play a protective role in response to various types of stress in potatoes.