Phenolic content and antioxidant activities of selected potato varieties and their processing by-products

► Phenolic content and antioxidant activities of four potato varieties were determined. ► Purple potatoes exhibited the highest activity; peels were more potent than the flesh. ► Bound and esterified phenolics significantly contributed to the antioxidant activity. ► HPLC data showed the presence of chlorogenic, caffeic, p-coumaric and ferulic acids.