Table 1.
Levels of total phenolics (TP), total anthocyanins (TA) and antioxidant capacity (AOX) in raw and cooked PM and WP (mean value ± standard deviation)
| Variable | PMR | PMC | WPR | WPC | ||||
|---|---|---|---|---|---|---|---|---|
| Mean | SD | Mean | SD | Mean | SD | Mean | SD | |
| TP a | 1888.6*** | 356.2 | 1468.8*** | 360.6 | 397.6 | 144.8 | 227.8 | 80.2 |
| TA b | 1603.1 | 94.5 | 1445.1 | 67.3 | NG | NG | NG | NG |
| AOX c | 11.7*** | 4.3 | 8.5*** | 3.3 | 3.5 | 2.2 | 2.8 | 2.6 |
NG: negligible; PMR: Purple Majesty raw; PMC: Purple Majesty cooked; WPR: white potato raw; WPC: white potato cooked. a mg gallic acid equivalent per kg fresh weight, b mg cyanidin-3-glucoside per kg fresh weight, c mmol Fe II per kg fresh weight cyanidin-3-glucoside equivalent per kg fresh weight. Statistical significance based on a paired t-test, ***p < 0.001