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. 2019 Apr 12;7(5):1584–1594. doi: 10.1002/fsn3.981

Table 4.

Evaluation of the antioxidant activity during storage of the jam prepared from grape peel dried extract

Antioxidant activity^a	Period (time in days)
Antioxidant activity^a	0	15	30	45	60
DPPH (EC₅₀ µg/ml)	3.94 ± 0.02^a	2.76 ± 0.23^b	2.62 ± 0.34^b	2.47 ± 0.3^b	2.29 ± 0.03^b
FRAP (µmol/g)	396.50 ± 4.40^b	406.00 ± 2.60^b	427.40 ± 3.60^a	395.00 ± 6.13^b	390.20 ± 3.67^b
β‐carotene/linoleic acid (%)	24.00 ± 0.33^c	28.07 ± 0.42^b	36.07 ± 1.42^a	26.13 ± 0.56^bc	25.10 ± 0.47^c

Different letters in the same line indicate significant differences between the values (p < 0.05).

^a

The values (means ± SE) correspond to averages from three replicates.