Table 1.
Antioxidant content of raw and pasteurized AFP.
| Total phenolic content (mg GAE/100 g) |
IC50 value (mg/ml) |
Total antioxidant capacity (mM Fe (II)/100 g) |
||||
|---|---|---|---|---|---|---|
| Raw | Pasteurized | Raw | Pasteurized | Raw | Pasteurized | |
| Soursop | 116.72 ± 9.91Ba | 93.17 ± 9.71Cb | 8.93 ± 2.87Aa | 6.23 ± 1.17Aa | 0.82 ± 0.09Ba | 3.03 ± 0.24Bb |
| Sweetsop | 412.28 ± 5.31Aa | 269.83 ± 9.67Bb | 5.69 ± 2.78Aa | 3.84 ± 0.02Aa | 5.37 ± 0.17Aa | 9.11 ± 0.37Ab |
| Custard apple | 361.22 ± 20.21Aa | 368.82 ± 10.67Aa | 7.20 ± 3.85Aa | 4.74 ± 1.71Aa | 9.23 ± 1.53Aa | 11.56 ± 2.31Ab |
ABMeans with different uppercase are significantly different (p < 0.05) of TPC, DPPH, FRAP between each type of AFP. abcde Means with different lowercase are significantly different (p < 0.05) of TPC, DPPH, FRAP between raw and pasteurized AFP. mg GAE: mg gallic acid equivalent.