International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Current Issue: Vol. 13 No. 1or Keyword in Title:
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Table of Content for Vol. 13 No. 1, 2022

Evaluation and Comparison of Antioxidant Capacities of Different Taros
Adila Saimaiti, Zi-Jin Jiao, Ruo-Gu Xiong, Dan-Dan Zhou, Hua-Bin Li
 PP. 1 - 7
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ABSTRACT: Taro is widely cultivated, and has rich nutritional properties. The antioxidant capacities, total phenolic contents (TPC) and total flavonoid contents (TFC) of different taros were evaluated and compared, including small red taro, big red taro, and betel taro. The antioxidant capacities of 50% ethanol and 80% methanol extracts of three taros were measured using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively. The TPC and TFC of the extracts from three taros were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. The results showed that different extraction solvents markedly influenced the antioxidant capacities of extracts, and the ethanol extract of small red taro possessed the strongest FRAP, TEAC, TPC and TFC values among the extracts of three taros. The results were helpful for the public to choose taro.