Table 3.

Ferric‐reducing antioxidant potential (FRAP) of some citrus fruit juice concentrates

Plant extract	FRAP value (μmol/L Fe(II)/g) of the extract
Ascorbic acid	312.88 ± 5.61
Tangerine juice concentrate	179.75 ± 4.25*
Grape juice concentrate	364.2 ± 10.25*
Lemon juice concentrate	122.75 ± 3.25*
Lime juice concentrate	173.25 ± 0.25*

Values are expressed as mean ± SEM. n = 3/group.

Values with (*) are significantly different (P < 0.05) from the reference antioxidant.