Table 3.
Antioxidant activity and IC50 of raw and scalded Jalapeño byproduct from Chihuahua and Sinaloa
| Byproduct | ABTS (mmol TE per kgc) | IC50 ABTS (mg per mL) | DPPH (mmol TE per kgc) | IC50 DPPH (mg per mL) | ORAC (mmol TE per kgc) |
|---|---|---|---|---|---|
| RCh | 6.627 ± 0.941a | 0.601 ± 0.013b | 4.383 ± 0.616a | 6.78 ± 0.11c | 16.138 ± 0.941a |
| SCh | 6.190 ± 0.775a | 0.727 ± 0.005a | 3.681 ± 0.635a | 9.39 ± 0.57a | 8.591 ± 0.399b |
| RSin | 6.657 ± 1.042a | 0.621 ± 0.043b | 4.061 ± 0.525a | 6.45 ± 0.06c | 12.181 ± 0.668ab |
| SSin | 6.872 ± 1.273a | 0.717 ± 0.021a | 4.523 ± 0.748a | 7.83 ± 0.20b | 10.978 ± 0.973b |
Mean ± SD (n = 3)
Different letters in the same column indicate significant differences between samples (P < 0.05)
TE trolox equivalents, R raw, S scalded, Ch Chihuahua, Sin Sinaloa
c ddb dry defatted byproduct