Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

► The effect of boiling on phenolic concentrations of Andean potatoes is reported. ► The effect of boiling on antioxidant activity of Andean potatoes is reported. ► Light to deep purple-fleshed native Andean potato accessions were used. ► The methods of extraction of phenolics were optimized. ► Boiled deep purple-fleshed potatoes have proved to be a good source of anthocyanins.