<i>In vitro</i> antioxidant, antimicrobial and anti-proliferative activities of purple potato extracts (<i>Solanum tuberosum</i> cv Vitelotte noire) following simulated gastro-intestinal digestion

<div><p>Analyses of antioxidant and <i>in vitro</i> antimicrobial and anti-proliferative activities of anthocyanin-rich extracts from purple potatoes, <i>Solanum tuberosum</i> L. cv Vitelotte noire (Solanaceae), were performed by simulating both a domestic cooking process and human digestion. Extracts of crude and cooked purple potato did not exhibit antimicrobial activity against the tester strains: <i>Bacillus cereus</i>, <i>Escherichia coli</i> and <i>Pseudomonas aeruginosa</i>. The behaviour changed after the simulated gastrointestinal transit, when an inhibition halo was observed against all tester strains used, ranging from 0.53 cm against <i>B. cereus</i> to 0.82 cm against <i>E. coli</i>. In addition antioxidant activity exhibited, before and after the simulated gastrointestinal digestion (5.96 mg/mL ± 0.92; 28 mg/mL ± 0 .13, respectively) and the persistence of anti-proliferative activity against the colon cancer cells Caco-2, SW48 and MCF7, MDA-MB-231 breast cancer cells, after the simulated digestion, (EC₅₀ = 0.21; 1.13 μg/mL), suggest that vitelotte consumption might bring tangible benefits for human health.</p>