## 3 Results and Discussion
For the production of dried potato cubes, prior to proper drying, the cut potatoes were pre-dried at 120 \({}^{\circ}\)C for approximately 2 h and then dried at 50 \({}^{\circ}\)C for 8 h. This technological stage is very time-consuming, with long pre-drying times necessitated by the difficulty of removing water from the material. Raw material placed in a drying room has an approximately 80% moisture content, which is reduced to 10-12% by drying. Thus, extensive dehydration of raw material is difficult and requires long drying times. The drying process used in the potato industry requires similar parameters: The cut potatoes are pre-dried at approximately 120 \({}^{\circ}\)C for around 2 h and then further dried at approximately 80 \({}^{\circ}\)C, gradually decreasing the temperature to 50-60 \({}^{\circ}\)C for approximately 6-8 h [30]. The long temperature treatment of the cut raw material contributed to large anthocyanin losses and changes in anthocyanin percentages. The highest reductions were shown for pelargonidin-3-rutinoside-5-glucose, pelargonidin-3-rutoside, and pelargonidin-3-p-coumaroyltrutinoside-5-glucose, whereas the compounds most resistant to the technological processes were pelargonidin-3-feruloylrutinoside-5-glucose and, to a lesser extent, pelargonidin-3-caffeoryltrutinoside-5-glucose (Figure 3). The frying process is much shorter than drying but is conducted at higher temperatures (over 175 \({}^{\circ}\)C), which leads to the degradation of heat-labile compounds. After the second stage of frying, the highest losses were shown for pelargonidin-3-rutoside, while the lowest were shown for pelargonidin-3-rutinoside-5-glucose, pelargonidin-3-caffeoylrutoside-5-glucose, and pelargonidin-3-p-coumaroyltrutinoside-5-glucose, though differences in the losses of all of the tested anthocyanins were in the 2-3% range (Figure 2). Different frying temperatures were used to prepare the chips: A lower temperature of 150 \({}^{\circ}\)C and a higher temperature of 170 \({}^{\circ}\)C are traditionally used in the industry. The chips fried at the lower temperature showed smaller losses of the examined anthocyanins (65%). By contrast, frying at 170 \({}^{\circ}\)C led to anthocyanin losses of 84%, which were still approximately 10% lower than in the production of dried potato cubes or French fries. As with the dried potato cube process, higher stability during chip production was shown for pelargonidin-3-feruloylrutinoside-5-glucoside and pelargonidin-3-caffeoylrutinoside-5-glucose (Figure 3). Figure 3: Increasing loss of anthocyanin content (%) in potatoes after the technological stages of the processing of dried potato cubes (**A**). Increasing loss of anthocyanin content (%) in potatoes after the technological stages of the processing of French fries (**B**). Increasing loss of anthocyanin content (%) in potatoes after the technological stages of the processing of chips (**C**). The dried cubes retained 9% of the initial anthocyanin content in the raw material, while the pre-frying and frying processes contributed to higher losses (Figures 2 and 3). The finished French fries contained only 1% of the initial amount of anthocyanins in the potatoes (Figure 3), while chip production led to the lowest anthocyanins losses. The chips fried at the lower temperature (150 \({}^{\circ}\)C) retained 35%, whereas those fried at 170 \({}^{\circ}\)C retained 16% of the initial anthocyanin content in the raw material (Figure 2). Some studies [31,32] recommend using co-pigments or raw materials containing phenolic acids, which exhibit a protective effect on anthocyanins. In the future, certain modifications should be made to the production processes to reduce losses of natural health-promoting compounds, including pigments, from the raw material, e.g., by lowering the pH of the blanching bath or using lower temperatures for heat treatment (Figure 3). However, not all compounds that form links with anthocyanins favor their stability. Examples include sugars and their degradation products. According to [PERSON] et al.