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Antioxidant activity of the polysaccharide-rich Jicama extract

AB Amrita Bhanja
SP Sanjeev Kumar Paikra
PS Parag Prakash Sutar
MM Monalisa Mishra
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The antioxidant activity of the commercial inulin and the polysaccharide was determined by Flavonoid assay, phenolic assay, DPPH assay, and FRAP assay.

Copyright and License information: Association of Food Scientists & Technologists (India) ©2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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