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This study was conducted to determine the optimum boiling time resulting in maximum retention of the bioactive compounds and radical scavenging activity. For this analysis, two most commonly consumed anthocyanin-rich vegetables , red amaranth (Amaranthus tricolor) and red skin potato (Solanum tuberosum) were exposed to boiling for 0, 1, 5, 10, and 20 minutes. Then the effects of boiling times on physicochemical, bioactive compounds, and antioxidant activity by DPPH radical scavenging ability were analyzed. In physicochemical analysis, ash content was decreased significantly, and the pH value increased significantly as the boiling time increased (p

Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato