In order to investigate the food nutrition and safety of potato, the objective of the present study is to

quantify glycoalkaloids ( -chaconine and -solanine) and phenolic compounds in three potato cultivars,

namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of

biologically active compounds in commercial dehydrated potato flakes were also investigated. The total

glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for

Russet Burbank potatoes. The ratio of -chaconine to -solanine in whole potatoes ranged from 0.41 for

Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet

Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant

phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable

caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potato

flake processing is 50.47%.