“…The H-ORAC (Hydroxyl Radical Antioxidant Capacity), ABTS (2,2′-Azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt), FRAP (ferric reducing antioxidant power), and DPPH (2,2′-diphenyl-1-picrylhydrazyl radical assay) methods have been applied to evaluate the TAC of taro extracts or taro-food derivatives. Flavonoids, tannins, saponins, alkaloids, carotenoids, phenols, vitamins, and fatty acids seem to contribute to overall taro antioxidant capacity ( Table 3 ) [ 13 , 52 , 53 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 ].…”