Table 1.

Diverse range of polyphenols in potatoes.

Polyphenols	Polyphenols	Range (mg/100 g)	References
Phenolic acids	Chlorogenic acid	3.49–73.4	[18]
		0.77–7.98	[21]
		41.86–141.58	[37]
		17.3–148.1	[38]
		2.14–2.92	[36]
		2.06–79.91	[20]
		314.9–2401	[34]
		43–953	[15]
		47–283	[39]
		23.2–61.4	[24]
		1.4–12.1	[40]
		0.9–27.0	[41]
	Cryptochlorogenic acid	8.0–59.0	[36]
		0.09–1.50	[21]
		3.1–163.3	[38]
	Caffeic acid	0.46–3.21	[18]
		0.1–0.2	[42]
		1.1–172.4	[38]
		5.0–50.0	[39]
		20.3	[43]
	Ferulic acid	0.6–9.0	[39]
		0–3.9	[38]
	Coumaric acid	0–1.6	[38]
		0–9.2	[39]
	Neochlorogenic acid	3.0–11.0	[36]
		49.2–91.2	[38]
		2.9–9.9	[42]
		2.1–7.13	[24]
	Vanillic acid	0–22.4	[38]
	Protocatechuic acid	0–7.6	[38]
	p-hydroxybenzoic acid	0–7.8	[38]
	Gallic acid	0–1.0	[38]
		414	[44]
Flavonoids	Quercetin	0.025	[42]
		0–4.78	[45]
	Kaempferol	0.5–1.7	[36]
		0–5.68	[45]
	Catechin	0–204	[26]
		0–1.4	[46]
		0–1.5	[38]
		43.0–204.0	[39]
		29–211	[44]
Anthocyanins	Anthocyanins	21.0–109.0	[32]
		10–39	[16]
		8.2–152.7	[14]
		0–87.0	[44]
		16.33	[45]
		418.0	[47]
		0.24–1.46	[48]
		0.274–17.253	[49]
		5.5–17.1	[50]
		5.52–34.96	[10]
		18.6–22.9	[15]

Concentrations of reported polyphenols expressed as mg/100 g FW.