Home⇛Annals of Tropical Research⇛vol. 42 no. 1 (2020)

Free radical scavenging activity of taro (Colocasia esculenta (L.) Schott) varieties with varying flesh color

Erlinda A. Vasquez | Dilberto O. Ferraren | Precila D. Contero

 

Abstract:

Corms of five taro varieties namely: two NSIC-registered varieties, VG-1 ( ) and VG-2 ( ), and three farmer's variety, PRG 322 ( ), PRG 381 ( ), and PRG 380 ( ), were evaluated for antioxidant activity using 1, 1- diphenyl-2 picrylhydrazyl (DPPH) assay before and after cooking. The purplefleshed 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 freeradical scavenging activity of the five taro varieties ranged from 134 to 154TEμm g -1 when raw and 127 to 147TEμm g when cooked with the highest activity in raw PRG -1 322 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.



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