Table 5.
Antioxidant activity of Açaí from two cultivated areas in the Amazon region of Ecuador.
| City/Province | Coating Color | Antioxidant Activity | Antioxidant Activity | ||
|---|---|---|---|---|---|
| (FRAP) | (ABTS) | ||||
| (µmol trolox·g−1) | (µmol trolox·g−1) | ||||
| Gonzalo Pizarro/Sucumbíos | Unripe | 880.58 ± 19.69 | Ab | 1336.96 ± 89.25 | Ab |
| Half ripe | 544.10 ± 7.32 | Bc | 835.76 ± 6.96 | Bd | |
| Ripe | 315.43 ± 4.96 | Ce | 402.41 ± 10.38 | Ce | |
| Loreto/Orellana | Unripe | 1033.87 ± 19.98 | Aa | 1474.97 ± 35.54 | Aa |
| Half ripe | 881.42 ± 10.26 | Bb | 1048.63 ± 23.40 | Bc | |
| Ripe | 430.94 ± 9.23 | Cd | 463.22 ± 24.92 | Ce |
Results are expressed as the mean ± standard deviation (n = 3) on a dry basis. Capital letters indicate significant differences between states of maturity (p < 0.05). Lowercase letters indicate significant differences between provinces (p < 0.05) using the ANOVA analysis followed by Tukey’s test.