Antioxidant constituents of three selected red and green color Amaranthus leafy vegetable

Abstract Red color ( A . tricolor ) genotypes are an excellent source of pigments, such as betalain (1122.47 ng g −1 FW), β-xanthin (585.22 ng g −1 FW), β-cyanin (624.75 ng g −1 FW), carotenoids (55.55 mg 100 g −1 FW), and antioxidant phytochemicals, such as vitamin C (122.43 mg 100 g −1 FW), TFC (312.64 RE µg g −1 DW), TPC (220.04 GAE µg g −1 DW), TAC (DPPH and ABTS + ) (43.81 and 66.59 TEAC µg g −1 DW) compared to green color ( A . lividus ) genotype. Remarkable phenolic acids, such as salicylic acid, vanillic acid, protocatechuic acid, gallic acid, gentisic acid, β-resorcylic acid, p -hydroxybenzoic acid, syringic acid, ellagic acid, chlorogenic acid, sinapic…