Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

Introducing to the fried snacks recipe raw material rich in natural antioxidants, such as acylated anthocyanins, had a beneficial effect on the inhibition of oxidative changes in snacks lipids. The rate of these changes was lower than control, particularly in the purple-fleshed potatoes snacks of Blue Congo and Valfi varieties.