. 2016 Dec 23;54(1):228–235. doi: 10.1007/s13197-016-2454-y

Table 4.

Effect of control and treated bitter gourd juice on the antioxidant property of bitter gourd juice

Sample	Total phenolic content (mg GAE/100 mL sample)	DPPH (% inhibition)	FRAP (µmol FeSO₄/mL sample)
Bitter gourd treated with 3.5% (w/v) NaCl
Bitter gourd juice	32.81^d ± 1.83	63.35^a ± 1.25	4.95^cd ± 0.06
Untreated bitter gourd
Bitter gourd juice	30.48^d ± 1.37	47.87^d ± 0.39	10.80^a ± 0.33
Bitter gourd juice with carboxymethyl cellulose (CMC) (w/v)
0.1%	50.93^a ± 1.79	47.43^d ± 0.99	8.61^b ± 0.50
0.3%	51.48^a ± 1.16	53.67^bc ± 1.80	8.56^b ± 0.88
0.5%	49.63^ab ± 2.51	55.10^bc ± 2.25	10.02^a ± 0.02
Bitter gourd juice with gum arabic (w/v)
5%	43.89^c ± 2.39	52.15^c ± 1.83	4.45^d ± 0.17
10%	46.91^bc ± 1.95	54.40^bc ± 2.63	4.48^d ± 0.30
15%	53.11^a ± 2.49	55.58^b ± 2.06	5.76^c ± 0.79

Mean ± SD (n = 3) values with different superscript letters within the same column are significantly different at p < 0.05