. 2017 Jun 1;54(7):2050–2058. doi: 10.1007/s13197-017-2642-4

Table 2.

Antioxidant capacity and betalain content in flour obtained from chlorinated and non-chlorinated beetroot waste dried at 60, 70, and 80 °C

	60 °C		70 °C		80 °C
	Non-chlorinated	Chlorinated	Non-chlorinated	Chlorinated	Non-chlorinated	Chlorinated
Reducing capacity (mg EAG/g MS)	24.66 ± 0.11^a	24.98 ± 0.76^a	25.05 ± 0.64^a	24.74 ± 0.11^a	24.71 ± 0.57^a	24.44 ± 0.72^a
DPPH (% inhibition)	65.08 ± 0.09^b	65.89 ± 0.67^b	71.34 ± 0.94^a	70.20 ± 0.19^a	61.14 ± 0.56^c	58.11 ± 0.13^d
Total betalain content (mg/g DM)	75.05 ± 0.18^b	75.85 ± 0.73^b	81.31 ± 0.69^a	80.16 ± 0.21^a	71.17 ± 0.52^c	68.08 ± 0.20^d

The results are the mean of three determinations ± standard deviation. Different letters on the same row are significantly different by Tukey’s test (p ≤ 0.05)