Phenolic composition of potatoes (Solanum tuberosum) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes.

马铃薯的酚类成分（马铃薯））先前已报道了有色果肉，突出了它们的花色苷成分。但是，关于这些马铃薯中羟基肉桂酸衍生物（HCAD）的概况和浓度的信息很少。在智利南部的有色马铃薯中，检测到三个HCAD，分别对应于3-，4-和5-咖啡酰奎尼酸的反式异构体。值得注意的是，油炸后，HCAD的浓度比新鲜马铃薯增加了493％。对于芯片中的总酚和抗氧化活性，观察到了相同的趋势。获得的结果与将有色马铃薯归类为功能性食品有关，这不仅是由于其花青素含量较高，而且还因为它们的HCAD含量较高，