Table 2.

Phytochemicalcontent and antioxidant capacity of single serving of blended and juiced Korean kernel fruit juices

Fruit juice	Total phenolics (mg GAE) 1)		Flavonoids (mg QE) 2)		Ascorbic acids (mg)		TEAC (mM)3)
	Juiced	Blended	Juiced	Blended	Juiced	Blended	Juiced	Blended
Apple	417.5±1.4*	195.3±0.9	295.1±1.7*	90.1±1.6	25.4±0.2*	11.4±0.1	307.3±2.4*	121.9±0.8
Persimmon	217.5±2.2*	610.1±2.6	17.6±0.2*	42.5±0.1	91.5±1.1*	233.9±2.8	380.3±2.6*	1001.3±5.1
Pear	250.2±1.7*	190.1±1.1	30.2±0.4*	17.5±0.1	4.7±0.1	ND4)	90.3±0.4*	59.5±0.3
Mandarin orange	527.5±2.8*	862.3±3.1	72.5±0.6*	160.1±1.2	83.7±0.5*	57.1±0.5	620.5±3.8*	391.1±1.7

Data are expressed as mean±SD of triplicate experiments.

^*Significantly different from blended juice at P <0.05.

¹⁾Expressed as mg gallic acid equivalents (GAE) per 250 mL serving.

²⁾Expressed as mg quercetin equivalents (QE) per 250 mL serving.

³⁾Expressed as mM Trolox equivalent antioxidant capacity (TEAC) per 250 mL serving as measured by FRAP and DPPH assays.

⁴⁾ND, not detected.