Table 1.

Antioxidant properties (EC₅₀ values in mg/mL) and major antioxidant compounds divided by sweet orange variety (OV) and harvesting season (HS). The results are presented as mean ± SD.

		DPPH Scavenging Activity	Reducing Power	Lipid Peroxidation Inhibition		α-Tocopherol (mg/100 g of dry pulp)	Ascorbic Acid (g/100 g of dry pulp)
				TBARS Formation Inhibition	β-Carotene Bleaching Inhibition
2011
Orange variety (OV)	Barnfield	9 ± 2	2.5 ± 0.4	2.0 ± 0.5	1.3 ± 0.3	2.1 ± 0.4	0.18 ± 0.05
	Chislet	10 ± 2	3.0 ± 0.2	2.1 ± 0.2	0.4 ± 0.1	2.0 ± 0.5	0.20 ± 0.05
	Lane Late	9 ± 2	2.5 ± 0.3	2.1 ± 0.2	0.4 ± 0.1	2.0 ± 0.4	0.21 ± 0.05
	Navel Powell	9 ± 2	2.6 ± 0.5	2.5 ± 0.5	0.4 ± 0.1	1.8 ± 0.5	0.16 ± 0.05
	Rhode Summer	11 ± 1	3.0 ± 0.1	4.0 ± 0.2	0.5 ± 0.1	1.7 ± 0.4	0.13 ± 0.02
p-value (n = 18)	Tukey’s test	<0.001	<0.001	<0.001	<0.001	0.081	0.001
Harvesting season (HS)	January	8 ± 1	2.4 ± 0.3	3 ± 1	0.6 ± 0.2	2.3 ± 0.2	0.23 ± 0.05
	April	11 ± 1	3.0 ± 0.1	2 ± 1	0.6 ± 0.3	1.5 ± 0.2	0.13 ± 0.02
p-value (n = 45)	t-student’s test	<0.001	<0.001	0.088	0.696	<0.001	<0.001
p-value (n = 90)	OV × HS	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
2012
Orange variety (OV)	Barnfield	7.8 ± 0.1	2.6 ± 0.1	4.3 ± 0.2	0.7 ± 0.2	1.4 ± 0.3	0.22 ± 0.03
	Chislet	7.4 ± 0.5	2.5 ± 0.2	3.8 ± 0.4	0.4 ± 0.2	1.6 ± 0.3	0.21 ± 0.02
	Lane Late	7.1 ± 0.5	2.4 ± 0.2	4 ± 1	0.7 ± 0.1	1.5 ± 0.5	0.25 ± 0.03
	Navel Powell	8.0 ± 0.1	2.6 ± 0.1	4 ± 1	0.7 ± 0.3	1.3 ± 0.1	0.20 ± 0.02
	Rhode Summer	7.0 ± 0.3	2.4 ± 0.2	4 ± 1	0.4 ± 0.1	1.3 ± 0.3	0.16 ± 0.02
p-value (n = 18)	Tukey’s test	<0.001	<0.001	0.600	<0.001	0.040	<0.001
Harvesting season (HS)	January	7.1 ± 0.5	2.4 ± 0.1	3.2 ± 0.5	0.5 ± 0.2	1.7 ± 0.2	0.21 ± 0.04
	April	7.8 ± 0.3	2.6 ± 0.1	5.2 ± 0.5	0.6 ± 0.3	1.1 ± 0.1	0.20 ± 0.03
p-value (n = 45)	t-student’s test	<0.001	<0.001	<0.001	0.022	<0.001	0.058
p-value (n = 90)	OV × HS	<0.001	<0.001	<0.001	<0.001	<0.001	0.038