Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)

Figure 3

Effect of vine age and accession (KKFCRC vs BKJ) on chemical characteristics of the edible portions: (a) total phenolic compound, (b) flavonoid, (c) monomeric anthocyanin, and (d) polyphenol oxidase activity. Bars represent standard deviation.

(a)

(b)

(c)

(d)