. 2016 Jun 23;2016:8173876. doi: 10.1155/2016/8173876

Table 2.

Polyphenols, anthocyanins, and in vitro antioxidant capacity of lyophilized extracts and oil of E. edulis fruits.

Components	LEE	LDEE
Polyphenols (mg GAE/g)	4.10 ± 0.13^a	4.95 ± 0.07^b
Anthocyanins (mg GAE/g)	2130 ± 114^a	3121 ± 139^b
Antioxidant capacity (mg/L)	3020 ± 80.00^a	1428 ± 66.00^b

LEE, lyophilized extract of E. edulis fruits; LDEE, defatted lyophilized extract of E. edulis fruits. GAE, gallic acid equivalent. The results were expressed as mean of five replicates ± standard deviation. ^a,bMeans followed by the same letter in the line do not differ statistically among themselves.