Figures index

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

Journal of Food and Nutrition Research. 2020, 8(8), 382-391 doi:10.12691/jfnr-8-8-1
  • Figure 1. Lal Sheel potato, also known as Lal Madda and Bograi alu, with rounded and reddish tuber (a), and Diamant, with tuber oval to long shape, white to yellow skin and cream or pale yellow-colored flesh (b). Both Lal Sheel and Diamant potatoes were chopped at a rounded shape (c) and (d), respectively, for extract preparation
  • 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%.
  • Figure 3. Chromatogram of (a) vitamin B1 (thiamine-HCl) and (b) vitamin B2 (riboflavin) standard obtained from an UV detector of HPLC system. Retention time was 3.5 minutes for vitamin B1 and 5.8 minutes for vitamin B2 at 254 nm. Calibration curves for vitamin B1 (c) and vitamin B2 (d), both of which were linear for the concentration ranges 10-100 µg/mL and 50-90 µg/mL, respectively. Here, m = slope, c = intercept, and r = correlation coefficient