Free radical scavenging activity of taro (Colocasia esculenta (L.) Schott) varieties with varying flesh color
Journal Title: Annals of Tropical Research - Year 2020, Vol 42, Issue 1
Abstract
Corms of five taro varieties namely two NSIC-registered varieties, VG-1 (Kalpao) and VG-2 (Iniito), and three farmer’s variety, PRG 322 (Chowking), PRG 381 (Pandaga), and PRG 380 (Salot), were evaluated for antioxidant activity using 1, 1-diphenyl-2 picrylhydrazyl (DPPH) assay before and after cooking. The purple-fleshed varieties PRG 322, PRG 380 and VG-2 showed higher antioxidant activity than the yellow- and cream-fleshed varieties, The monomeric anthocyanin contents of PRG 380 and VG-1 PRG 322 and VG-2, which showed the highest free radical scavenging activity were measured using the pH differential method. The free-radical scavenging activity of the five taro varieties ranged from 134 to 154TEμm g-1 when raw and 127 to 147TEμm g-1 when cooked with the highest activity in raw PRG 322 followed by raw PRG 380 and VG-2. Cooked PRG 381 and VG-1 showed the lowest activity, Cooking reduced the activity by 4.5-10.2% with PRG 380 showing the highest reduction rate while the other four varieties did not vary significantly from 4.5-5.9%. Decreased in antioxidant activity can be due to the degradation and leaching out of antioxidant compounds during steamed cooking.
Authors and Affiliations
Erlinda A. Vasquez, Precila D. Contero, Dilberto O. Ferraren
Keywords
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- EP ID EP755580
- DOI https://doi.org/10.32945/atr4212.2020
- Views 10
- Downloads 0
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