Figure 2. Antioxidant activity of Lal Sheel and Diamant potatoes in unboiled and boiled conditions as per FRAP assay (a), phosphomolybdate assay (b), total reducing power assay (c) and DPPH-radical scavenging activity (d). The antioxidant activity in each case was compared with that of the respective standard. The IC₅₀ for DPPH scavenging potential of potato varieties was calculated from the equation of the curve corresponding to the sample concentration that reduced the initial DPPH^. absorbance by 50%.

From

Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh

Umme Salma, Hussain Md. Shahjalal, Tanvir Ahmmed, Md. Mesbah Uddin Ansary, Md. Ibrahim Khalil, Nurul Karim

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