Table 3.
Antioxidant capacities (DPPH, FRAP, ABTS) of goji berry
| Sample no. | FRAP (mmol of Fe2+ E/100 g) | DPPH (µmol TE/g) | ABTS (µmol TE/g) |
|---|---|---|---|
| R1 | 3473.79 ± 0.09de | 16.07 ± 0.35e | 64.38 ± 0.58d |
| R2 | 3303.13 ± 0.09de | 16.61 ± 0.09de | 53.92 ± 0.58f |
| R3 | 2639.03 ± 0.28e | 16.46 ± 0.09de | 55.87 ± 0.08ef |
| R4 | 4651.04 ± 0.13d | 17.47 ± 0.09c | 62.40 ± 0.58de |
| B1 | 28957.95 ± 0.13c | 35.86 ± 0.74a | 150.51 ± 0.33c |
| B2 | 33930.79 ± 1.00b | 35.68 ± 0.74a | 180.03 ± 1.00a |
| B3 | 36346.61 ± 1.00a | 33.30 ± 0.08b | 167.59 ± 1.00b |
| B4 | 27821.53 ± 0.13c | 32.29 ± 0.08b | 147.00 ± 0.33c |
Data were expressed as mean ± standard deviation (n = 3). The data in the same column marked with different small case letters were significantly (p < .05) different
FRAP ferric reducing anti-oxidant capacity, DPPH free radical scavenging capacity, ABTS radical scavenging assay