Total Phenol Content and Antioxidant Potential of Traditional

Introduction: According to folklore and Ayurveda, many tubers and flour made from various plant parts, traditionally used to made breakfast meals, are rich in nutrients and polyphenols. The objective of the study was to determine the total phenolics content (TPC) and antioxidant potential of some tubers and foods made with seeds and other plant parts. Methods: The TPC in the extracts was determined according to the Folin-Ciocalteu method (mg Gallic acid equivalents (GAE/100g FW) and antioxidant activity by 2, 2’–Azino–bis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)cation free radical decolouration assay (􀂗mol/g Trolox equivalent antioxidant capacity; TEAC). Results: The TPC of raw and processed tubers ranged from 127-517 mg GAE/ 100g FW. Among the tuber varieties, Dioscorea alata, violet had the highest antioxidant potential. Among raw flour, Vateriaco pallifera had the highest phenolic content (1162) and lowest (79) was in Caryota urens. Antioxidant potential of raw and food prepared from indigenous flour ranged from 3-225􀂗mol/g TEAC with Vateriaco pallifera raw flour having the highest antioxidant potential (225􀂗mol/ g). Processing decreased both the phenolics and antioxidant potential significantly (P<0.05). A significant correlation was observed between polyphenolic content and antioxidant capacity in raw flour (r2=0.993). Conclusion: The traditional tubers and food prepared incorporating indigenous flour varieties are rich sources of phenols and antioxidants indicating their potential for utilisation in home food preparation and by the food industry.