Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation

- Potato phenolics were primarily chlorogenic acid (all varieties) and anthocyanin species (in pigmented varieties).
- Retention of phenolics through processing ranged from 49 to 85% for pigmented varieties and 32-55% for white/yellow potatoes.
- Blanching, freezing, and microwaving had modest impact on potato phenolic content.
- More intense heat treatments such as baking or frying had larger impact on phenolic levels.
- Phenolic contents in industrially processed potatoes were similar to those in potatoes prepared fresh using in-home methods.

Reported content and process stability of phenolics in potato products is inconsistent. Changes in phenolic content of select varieties through fresh and industrial preparation/reconstitution were assessed. Total chlorogenic acids (CQAs) ranged from 43 to 953 mg/100 g dw and were more concentrated in pigmented compared to white/yellow-fleshed potatoes. Anthocyanin (ANC) content ranged from 18.6 to 22.9 mg/100 g dw and were mainly present in the flesh of pigmented potatoes. Retention of phenolics through commercial processing ranged from 49 to 85% for pigmented varieties and 32-55% for white/yellow. CQA levels were reduced through processing but to a greater extent in white relative to pigmented potatoes. ANCs were well retained through industrial processing of pigmented potatoes (79-129%). Levels of CQA were significantly (p < 0.05) lower in some industrially versus freshly processed products but not for all products. While some differences exist, overall, industrially processed potato products compare favorably to fresh preparation in levels and recovery of phenolics.