Table 4.
Total phenolic content, total flavonoid content, and antioxidant activity (DPPH method) in the studied wine samples (n = 3)
| Wine sample | Total phenolic contenta (mg GAE L−1) | Total flavonoid contenta (mg CE L−1) | DPPH (EC50)a (mg AAE L−1) |
|---|---|---|---|
| Mao | 1081.4 ± 92.5 | 255.7 ± 21.9 | 3082.1 ± 0.9 |
| Blackgalingales | 438.7 ± 41.8 | 56.3 ± 1.5 | 2201.5 ± 0.8 |
| Jambolan | 1112.5 ± 96.8 | 99.7 ± 2.5 | 3434.3 ± 1.2 |
| Mangosteen | 1853.7 ± 98.2 | 1146.6 ± 225.5 | 8506.6 ± 0.5 |
| Roselle | 324.2 ± 25.1 | 68.9 ± 1.8 | 1761.2 ± 1.0 |
| Grape | 530.4 ± 35.1 | 222.3 ± 18.9 | 1091.9 ± 0.6 |
| Bel fruit | 218.3 ± 14.7 | 0.11 ± 0.01 | 1831.7 ± 0.2 |
| Makhampom | 2837.4 ± 105.7 | 184.1 ± 19.3 | 1620.3 ± 1.2 |
| Li et al. (2009) | 189–3,130 | 31.0–1,396 | 82–12,541 mol L−1 TREb |
| Rupasinghe and Clegg (2007) | 250–2,005 | NR | 219–2,447 mg AAE L−1 |
| Woraratphoka et al. (2007) | 311.2–2938.2 | 89.8–2647.1 | 2.7–13.8 mg GAE L−1 |
aData expressed as mean±standard deviation (SD) of triplicate analyses (n = 3)
bTrolox equivalent
NR not reported