The differences in specific antioxidant capacity observed in the two studies suggest that potato genotype influenced the accumulation of phenolic compounds by synthesizing different quantities
and/or types of phenolics, since the antioxidant activity of phenolic compounds is affected by their substitution patterns and is modulated by the degree and position of hydroxylation (Shahidi & Naczk, 1995), and in the case of anthocyanins, by the hydroxylation and glycosylation patterns (Wang, Cao, & Prior, 1997). 3.5. Varietal differences in anthocyanin content of potato chips
The differences in specific antioxidant capacity observed in the two studies suggest that potato genotype influenced the accumulation of phenolic compounds by synthesizing different quantitiesand/or types of phenolics, since the antioxidant activity of phenolic compounds is affected by their substitution patterns and is modulated by the degree and position of hydroxylation (Shahidi & Naczk, 1995), and in the case of anthocyanins, by the hydroxylation and glycosylation patterns (Wang, Cao, & Prior, 1997). 3.5. Varietal differences in anthocyanin content of potato chips
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