Table 2.
Total phenolic (TPC), total flavonoid content (TFC) and antioxidant activity of non-fermented and fermented prickly pear juice.
| Juices | TP | TF | IC50 (µg/mL) |
|---|---|---|---|
| NPJ | 285.83 ± 1.25a | 119.03 ± 1.81b | 225.79 ± 2.90a |
| FPJ | 315.80 ± 2.02b | 135.27 ± 1.41a | 116.04 ± 1.74b |
The mean values indicated in the same columns within variable with different superscripts (a, b and c) were significantly different (p < 0.05). Represented data are the means of n = 5 ±SD.
NPJ: Non-fermented prickly juice; FPJ: Fermented prickly Juice. TP: Total phenolics (µg GAE/gram); TF: Total flavonoids (µg catechol/gram). Antioxidant activity IC50 value (μg/mL) of ascorbic acid was 6.27 ± 0.02.