## 3 Results and Discussion
### Total Polyphenol Content and Antioxidant Capacity
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multicolumn{4}{c}{**Technological Parameters**} & \multicolumn{2}{c}{**Total Polyphenols**} & \multicolumn{2}{c}{**ABTS\({}^{**}\)} & \multicolumn{2}{c}{**FRAP**} \\  & & & **(mg GA/100 g)** & & **(mmol Trolov/100 g)** & & **(mmol Trolov/100 g)** \\ \hline \multirow{2}{*}{\begin{tabular}{c} **Blanning** \\ **Temperature** \\ **(C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Blanning** \\ **Time** \\ **(min)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Frying** \\ **Temperature** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Provita** \\ **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Provita** \\ **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Provita** \\ **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Ismena** \\ **(’C)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Provita** \\ **(1.0)** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **Ismena** \\ **(0.0)** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **Provita** \\ **(0.0)** \\ \end{tabular} } \\ \hline - & - & 155 & 53.90 \(\pm\) 2.66 & 92.62 \(\pm\) 9.68 & b & 0.48 \(\pm\) 0.01 c & 0.50 \(\pm\) 0.02 f & 0.34 \(\pm\) 0.04 c & 0.50 \(\pm\) 0.04 b \\ - & - & 165 & 58.88 \(\pm\) 1.98 & 96.68 \(\pm\) 5.92 & b & 0.56 \(\pm\) 0.05 c & 0.80 \(\pm\) 0.03 f & 0.40 \(\pm\) 0.04 b & 0.55 \(\pm\) 0.03 a \\ - & - & 175 & 76.47 \(\pm\) 2.78a & 107.03 \(\pm\) 1317.4 & 0.72 \(\pm\) 0.04 a & 0.81 \(\pm\) 0.02 a & 0.48 \(\pm\) 0.04 a & 0.56 \(\pm\) 0.06 a \\ 80 & 2.5 & 175 & 23.42 \(\pm\) 1.12 & 48.33 \(\pm\) 1.76 & d & 0.22 \(\pm\) 0.00 f & 0.39 \(\pm\) 0.04 e & 0.14 \(\pm\) 0.01 g & 0.28 \(\pm\) 0.02 f \\ 82 & 2.5 & 175 & 22.89 \(\pm\) 0.38 & d & 41.58 \(\pm\) 1.56 f & 0.24 \(\pm\) 0.01 f & 0.36 \(\pm\) 0.01 d & 0.15 \(\pm\) 0.01 f & 0.24 \(\pm\) 0.01 f \\ 85 & 2.5 & 155 & 24.46 \(\pm\) 2.55 f & 45.72 \(\pm\) 3.39 e & d & 0.23 \(\pm\) 0.01 f & 0.40 \(\pm\) 0.02 e & 0.29 \(\pm\) 0.01 e \\ 85 & 2.5 & 165 & 29.21 \(\pm\) 1.80 & 52.58 \(\pm\) 1.66 e & d & 0.28 \(\pm\) 0.01 e & 0.42 \(\pm\) 0.01 d & 0.19 \(\pm\) 0.02 e & 0.30 \(\pm\) 0.02 e \\ 85 & 1 & 175 & 26.87 \(\pm\) 1.78 f & 63.40 \(\pm\) 3.95 e & 0.26 \(\pm\) 0.03 f & 0.58 \(\pm\) 0.20 b & 0.16 \(\pm\) 0.16 f & 0.37 \(\pm\) 0.01 c \\ 85 & 2.5 & 175 & 11.34 \(\pm\) 0.62 & 60.55 \(\pm\) 2.44 c & d & 0.14 \(\pm\) 0.01 f & 0.51 \(\pm\) 0.03 f & 0.10 \(\pm\) 0.02 f & 0.36 \(\pm\) 0.03 f \\ 85 & 4 & 175 & 16.58 \(\pm\) 1.01 & 46.28 \(\pm\) 0.36 e & d & 0.18 \(\pm\) 0.01 g & 0.40 \(\pm\) 0.01 d & 0.13 \(\pm\) 0.01 g & 0.29 \(\pm\) 0.02 e \\ 85 & 5 & 175 & 13.13 \(\pm\) 0.56 & 38.63 \(\pm\) 3.00 f & 0.15 \(\pm\) 0.01 g & 0.35 \(\pm\) 0.02 f & 0.12 \(\pm\) 0.01 f & 0.25 \(\pm\) 0.01 g \\ 88 & 2.5 & 175 & 27.23 \(\pm\) 1.56 e & 54.88 \(\pm\) 7.26 e & d & 0.26 \(\pm\) 0.01 e & 0.49 \(\pm\) 0.03 f & 0.19 \(\pm\) 0.03 e & 0.33 \(\pm\) 0.03 g \\ 90 & 2.5 & 175 & 32.58 \(\pm\) 0.79 d & 54.22 \(\pm\) 5.9 de & 0.30 \(\pm\) 0.06 d & 0.48 \(\pm\) 0.02 c & 0.21 \(\pm\) 0.01 d & 0.32 \(\pm\) 0.03 f \\ \hline \hline \end{tabular}  
* Values are means \(\pm\) standard deviation (\(\pi=2\)); different letters (a, b, c, d, e, f, g, h) in columns represent significant differences (\(p\leq 0.05\)).  
\end{table} 
Table 5: Total polyphenol content and antioxidant activity in potato crigs, depending on technological parameters. regardless the cultivar used. As the time of blanching was extended, the linear degradation of total polyphenols was noted in case of _cv_. Provita but not observed in products from _cv_. Ismena. An increase in frying temperature increased the content of total polyphenols only for crisps from _cv_.