In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

Food Chem. 2015 Feb 1;168:257-61. doi: 10.1016/j.foodchem.2014.07.052. Epub 2014 Jul 14.


The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L. Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205±53mgCAE/100g and 61±9mgCAE/100g, respectively. The antioxidant capacity of corm was determined as 452±72mMTEAC/100g and 244±73mMTEAC/100g, by the scavenging activity against ABTS and DPPH radicals, respectively. The free glucose content of corms was less than 1%, whereas the 60% of dry matter was composed of starch. According to the results, the taro corms' starch was highly digestible and higher than the 50% of the starch was composed of rapidly digestible starch (RDS) fractions. The estimated glycemic index (eGI) of taro corm was 63.1±2.5, indicating taro corm as a medium GI food and a good dietary carbohydrate alternative especially for diabetic people.

Keywords: Estimated glycemic index (eGI); In vitro starch digestibility; Taro (Colocasia esculenta L. Schott).

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / pharmacology*
  • Colocasia / chemistry*
  • Digestion
  • Glycemic Index*
  • Humans
  • Phenols / analysis
  • Starch / metabolism*


  • Antioxidants
  • Phenols
  • Starch