Table 5.
Scavenging activities of reactive oxygen species and total polyphenolic content of beer sample prepared with different amount of persimmon fruit
| Sample1 | % Inhibition | Total phenol content (µg GAE5/g of sample) | ||
|---|---|---|---|---|
| DPPH2 | O−32 | ·OH4 | ||
| RP-0 | 80.12 ± 1.116c | 21.07 ± 0.23d | 24.00 ± 0.61d | 507.09 ± 2.98e |
| RP-50 | 85.31 ± 1.09b | 30.11 ± 0.32c | 28.88 ± 0.72c | 595.66 ± 5.62d |
| RP-100 | 86.13 ± 0.88b | 35.13 ± 1.01b | 32.12 ± 0.24b | 672.31 ± 3.11c |
| RP-150 | 90.20 ± 1.36a | 39.31 ± 0.46a | 33.06 ± 1.01b | 701.09 ± 2.00b |
| RP-200 | 91.00 ± 1.00a | 40.00 ± 0.88a | 40.11 ± 0.49a | 714.11 ± 1.88a |
1Samples are defined in Table 1
2DPPH: DPPH free radical scavenging activity
3O2−: Superoxide anion scavenging activity
4OH: Hydroxyl radical scavenging activity
5GAE: Gallic acid equivalent
6Quoted values are expressed as means ± SD of three replicates. Values followed by different letters (a–d) in the same column are significantly different (p < 0.05, ANOVA, Tukey test)