What level of anthocyanin destruction is suggested by research following the high-heat frying of red potatoes?

Research suggests frying can reduce anthocyanin content by as much as 83%.

The method used to cook potatoes significantly impacts the retention of their valuable phytonutrients, especially those concentrated in the skin, like anthocyanins. High-heat cooking methods, particularly deep-frying, are highly detrimental to these sensitive compounds. Deep-frying not only drastically increases the fat and overall calorie content of the tuber, transforming it into a less beneficial food, but it also destroys many of the beneficial pigments. Studies specifically tracking anthocyanin levels have indicated that the process of frying can lead to a severe depletion, with losses potentially reaching up to 83% of the original content. This severe degradation underscores why healthier, low-fat methods like baking or steaming are strongly recommended for nutrient preservation.