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. 2024 Apr 2;13(7):1093. doi: 10.3390/foods13071093

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Analysis of functionality and antioxidant activity of black oranges under different aging fermentation processes. (A) Total phenol content. (B) Total flavonoid content. (C) 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity. (D) Ferric-reducing antioxidant power. “a–j” means different letters in the figure have significant differences (p < 0.05). F, NB, CA, AA represent fresh, non-blanching and continuous aging, blanching and continuous aging, and hot air-assisted aging cycle, respectively.