Table 2.

Effect of cooking on the polyphenol content of potatoes.

Cooking Method	Phenolic Acids	Flavonoids	Anthocyanins	References
Frying	0–59.25% ↓	-	38–70% ↓	[32]
Boiling	66.02% ↓	-	100.00% ↑	[12]
Baking	18.18% ↓	-	103.19% ↑
Microwaving	35.40% ↓	-	209.58% ↑
Steaming	62.20% ↓	-	196.80% ↑
Boiling	18.47–69.66% ↑	-	0–23.15% ↓	[47]
Microwaving	-	-	129.79–847.83% ↑	[34]
Baking	-	-	85.62–557.14% ↑
Boiling	ND	-	16.25–20.04% ↓	[55]
Microwaving	ND	-	18.01–29.73% ↓
Boiling	6.37–52.60% ↓	-	-	[56]
Boiling	3.32% ↓	-	-	[54]
Baking	37.27% ↑	-	36.36% ↑
Microwaving	49.08% ↑	-	47.48% ↑
Frying	46.86% ↑	-	46.12% ↑
Boiling	27.16–71.26% ↑	147% ↑	-	[36]
Baking	49.04–119.76% ↑	178.3% ↑	-
Microwaving	2.35–52.00% ↑	-	-
Steaming	15.63–93.41% ↑	129.7% ↑	-
Boiling	81.4% ↑	-	-	[30]
Microwaving	80.81% ↑	-	-
Steaming	22.8% ↑	-	-
Boiling	-	-	14.66% ↓	[7]
Frying	-	-	83.02% ↓
Baking	-	-	25.67% ↓
Microwaving	-	-	14.01% ↓
Steaming	-	-	7.45% ↓
boiling	44% ↓	27% ↓	-	[31]
Microwaving	52% ↓	47% ↓	-
Baking	53% ↓	52% ↓	-
Boiling	-	56.3% ↓	-	[29]
Steaming	-	56.3% ↓	-
Microwaving	-	43.6% ↓	-
Frying	-	46.47% ↓	-

↓ Decreased; ↑ Increased; - no data; ND: no difference.