Potato phenolics were primarily chlorogenic acid (all varieties) and anthocyanin species (in pigmented varieties).

Retention of phenolics through processing ranged from 49 to 85% for pigmented varieties and 32–55% for white/yellow potatoes.

Blanching, freezing, and microwaving had modest impact on potato phenolic content.

More intense heat treatments such as baking or frying had larger impact on phenolic levels.

Phenolic contents in industrially processed potatoes were similar to those in potatoes prepared fresh using in-home methods.