. 2021 Dec 8;2021:6064545. doi: 10.1155/2021/6064545

Table 4.

Antioxidant properties of cassava flours from five Sri Lankan cassava varieties.

Parameter	Cassava variety
Parameter	Kirikawadi	MU51	Swarna	Shani	Suranimala
TPC (mmol GAE/100 g dry weight)	2.69 ± 0.21^a	2.75 ± 0.26^a	4.44 ± 0.06^c	3.60 ± 0.03^b	3.75 ± 0.07^b
TFC (mmol QE/100 g dry weight)	0.52 ± 0.004^c	0.60 ± 0.001^d	0.47 ± 0.001^b	0.47 ± 0.01^b	0.44 ± 0.002^a
DRSA (% inhibition)	45.67 ± 6.34^a	32.97 ± 0.11^a	72.01 ± 0.89^b	42.54 ± 3.87^a	31.45 ± 4.89^a
FRAP (mol GAE/100 g dry weight)	0.83 ± 0.16^a	0.87 ± 0.31^ab	0.93 ± 0.21^ab	0.87 ± 0.49^ab	0.90 ± 0.19^b

Values are expressed as mean ± standard deviation of three independent determinations. Different superscripts in a row represent significantly different samples (p < 0.05). TPC: total phenolic content; TFC: total flavonoid content; DRSA: DPPH radical scavenging activity; FRAP: ferric reducing antioxidant power.