Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)
Total antioxidant capacity (TAC), total phenolic compounds (TPH), total flavonoids (TF) and the amounts of individual phenolic compounds were assessed in Bolivian potato cultivars (various Solanum species) before, during and after the traditional freezing and sun-drying of potatoes known as chunos. The TAC of chunos ranged from 0.4 to 2.7 mu mol Trolox equivalents/g dry matter using 2,2'-azino-bis