Skip to main content
Fig. 5 | BMC Chemistry

Fig. 5

From: In vitro biological activity and nutritional evaluation of purple potato (Solanum tuberosum L. var. Vitelotte)

Fig. 5

a–d Functional properties of potatoes flours. TPC total phenol content, CUPRAC cupric ion reducing power assay, FRAP ferric reducing antioxidant power, TFC total flavonoid content, TAC total anthocyanin content, PPF purple potato flour, YPF yellow potato flour. The results are expressed in terms of TPC a: mg GAE/100 g; CUPRAC b: µmol TE/g; FRAP b: µmol TE/g; TFC c: mg QE/100 g; TAC d: mg cyanidin 3-glucoside/100 g)

Back to article page

BMC Chemistry

ISSN: 2661-801X

Contact us