Which two specific acylated anthocyanins have been identified as being present within the purple flesh of the Vitelotte potato?
Answer
Cyanidin chloride and Malvidin chloride
The chemical fingerprint of the Vitelotte potato reveals the presence of specific anthocyanin structures responsible for its deep coloring. Research has successfully identified certain acylated anthocyanins within the flesh. The text explicitly names two of these specific molecules as cyanidin chloride and malvidin chloride. These compounds, being part of the broader class of phenolic pigments, contribute significantly to the measurable antioxidant capacity of the tuber. Identifying these precise chemical markers helps establish the foundation for understanding why Vitelotte exhibits superior nutritional density compared to potatoes lacking these specific pigmented compounds.
Related Questions
What specific water-soluble pigments are responsible for the deep violet color and nutritional advantages of the Vitelotte potato over paler varieties?According to research comparing purple-fleshed and white-fleshed potatoes, how much greater was the antioxidant activity observed in the purple variety when measured gram-for-gram?What tangible cardiovascular benefit was observed in healthy adults consuming an anthocyanin-rich potato variety for four weeks in one human trial concerning blood pressure regulation?When resistant starch from Vitelotte travels to the large intestine, what vital short-chain fatty acid (SCFA) is produced through fermentation by beneficial gut bacteria?Compared to yellow and white potatoes, what was the specific Glycemic Index ($ ext{GI}$) value measured for purple potatoes in the referenced comparison study?Which two specific acylated anthocyanins have been identified as being present within the purple flesh of the Vitelotte potato?In the established ranking of macro and micro minerals found in purple potato flour (PPF) versus yellow potato flour (YPF), which mineral holds the dominant position across both samples?What specific preparation technique involving cooking followed by chilling is recommended to significantly increase the content of resistant starch in Vitelotte potatoes?In analyses where purple potato extracts were tested *in vitro*, against which undesirable bacterium was the inhibitory effect observed to be stronger than that of the antibiotic drug chloramphenicol in that specific test?What colorless polyphenol, which can constitute up to 80% of the total polyphenols in the tuber, is found in higher concentrations in the purple flesh of the Vitelotte?When comparing the total dietary fiber percentage on a dry weight basis between processed purple potato flour (PPF) and yellow potato flour (YPF) in one study, which flour sample exhibited the higher yield?