The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

The stability of acylated anthocyanins is still a new and unexplored subject study. changes in the contents individual colored-flesh potato tubers during processing have rarely been addressed literature. aim present study was to determine how anthocyanin degradation profiles are influenced potatoes red-fleshed Herbie 26 variety by different methods processing. Potato samples were divided into four categories be analyzed, namely, raw material, cubes, French fries, chips. dried chips, semi-finished products, finished obtained through laboratory processing, examined for content composition. production process fries led losses anthocyanins; however, these differed depending on technological stage. greatest compounds determined after final processes, i.e., pre-frying, frying, drying. Chip lowest anthocyanins. Omitting blanching stage chip allowed retention more Pelargonidin-3-feruloylrutinoside-5-glucoside, having highest percentage material (approximately 50%), followed pelargonidin-3-caffeoylrutinoside-5-glucoside, proved most thermally stable.