@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_3950475e
  rdf:value "Red and purple-fleshed potatoes are rich in phenolic compounds, particularly in anthocyanins. Anthocyanins are suitable to be used as natural colouring compounds due to their bright attractive red and purple colours and water solubility that allows for their easy incorporation into aqueous food systems."@en ;
  ns0:hasSource "L. Sampaio, Shirley & Lonchamp, Julien & Inês, Maria & Liddle, Catriona & Petropoulos, Spyridon & Glamoclija, Jasmina & Alexopoulos, Alexios & Santos Buelga, Celestino & Ferreira, Isabel & Barros, Lillian. (2020). Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. 10.1016/j.foodchem.2020.128526. https://doi.org/10.1016/j.foodchem.2020.128526." ;
  dc:created "2026-03-27T13:56:04"^^xsd:dateTime .

agrovoc:c_eca1f296 skos:definition agrovoc:xDef_3950475e .