Table 5.
Total polyphenol, flavonoid, and antioxidant activities of jelly added with citrus peel powder
| Sample | 0% | 1% | 3% | 5% | 7% |
|---|---|---|---|---|---|
| Polyphenol (mg/mL) | 1,416.23±66.19a | 1,791.70±3.72c | 1,762.13±12.82b | 2,042.37±11.23c | 2,343.07±17.95d |
| Flavonoid (mg/mL) | 52.27±0.27a | 137.40±1.25b | 193.00±1.48c | 279.80±16.47d | 359.23±2.05e |
| DPPH (%) | 9.06±2.45a | 22.64±1.5b | 26.37±1.5b | 33.67±1.33c | 37.41±1.47c |
| ABTS (%) | 5.46±2.17a | 34.69±1.37b | 46.73±1.25c | 69.26±0.82d | 80.94±0.71e |
Means in a row with different letters (a-e) are significantly different by least significant deviation at P<0.001.
DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).