Department of Potato Processing Technology of the Department of Agricultural Technology and Storage of the University of Life Sciences in Wrocław has conducted research on colorful potato varieties as a potential raw material for nutrition and processing.
Wrocław scientists study the chemical composition, in particular the content of polyphenolic compounds with particular emphasis on anthocyanins.
Compared to varieties with white or yellow flesh, potatoes of colorful varieties contain twice as many polyphenolic compounds, including anthocyanins. The latter, contained in a potato skin with a colored flesh can be used as food additives, e.g. for oils due to their antioxidant properties.
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