Table 3.

Percentage of 2,2-diphenyl 1-1-picrylhydrazyl (DPPH) radical scavenging activity, flavonoids, and phenolic content of selected tuber crops.

	% DPPH inhibition	Flavonoids	Total phenolics
St. Vincent yam (Dioscorea alata)	18.9 ± 0.56	390.65 ± 40.63	16.03 ± 0.79
Water yam (Dioscorea alata)	95.83 ± 0.21	410.52 ± 20.22	13.10 ± 1.03
Coco yam (Xanthosoma sp.)	12.59 ± 0.66	145.31 ± 5.61	9.39 ± 0.68
Sweet potatoes (Ipomoea batatas)	28.01 ± 1.34	165.34 ± 5.81	4.37 ± 0.27
Potatoes (Solanum tuberosum)	20.47 ± 1.38	85.21 ± 4.32	18.26 ± 1.35
Yellow yam (Dioscorea cayenensis)	13.55 ± 0.52	150.67 ± 30.34	3.43 ± 0.19

Source: Dilworth et al. [49].