Impact of selected factors - Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

► Cultivar, storage, and cooking affected anthocyanins (TAC) in coloured potato. ► Cold storage, cooking in boiled water and baking increased TAC. ► Correlation between antioxidant activity and TAC (r2 = 0.659) has been determined. ► Cultivars with the highest TAC showed high antioxidant activity. ► Individual anthocyanidins are fingerprints of colour-fleshed cultivars.