Table 3.
Antioxidant capacity, total phenolic contents and ascorbic acid contents in R. rugosa hips at different ripening degrees.
| Parameter \ Sample | Green | Orange | Red |
|---|---|---|---|
| Ascorbic acid (mg/100 g) | 955 ± 71 b | 1090 ± 51 c | 798 ± 37 a |
| Total phenolics (mg GAE/100 g) | 1097 ± 123 a | 1009 ± 124 a | 1327 ± 43 b |
| H-TEAC (mmol TE/100 g) | 9.0 ± 1.0 a | 9.1 ± 1.0 a | 15 ± 1.0 b |
| H-ORAC (mmol TE/100 g) | 32 ± 4 b | 30 ± 4 b | 23 ± 0.3 a |
| L-TEAC (mmol α-TE/100 g) | 0.8 ± 0.2 a | 1.1 ± 0.1 a | 4.4 ± 0.3 b |
Data are expressed as mean ± SD (n = 3). One-way ANOVA with Student-Newman-Keuls post-hoc test different letters a/b within row indicate significant differences between samples (p ˂ 0.05). H: hydrophilic antioxidants, L: lipophilic antioxidants. GAE: gallic acid equivalents, TEAC: Trolox equivalent antioxidant capacity, ORAC: oxygen radical absorbance capacity, TE: Trolox equivalents, α-TE: α-tocopherol equivalents.