. 2019 May 23;8(5):144. doi: 10.3390/antiox8050144

Table 1.

Total phenolic (TPC), anthocyanin (ANC), proanthocyanin (PAC) contents and antioxidant capacities (AOC) of the juice samples determined by spectrophotometric assays.

Sample	TPC ^A	Total ANC ^B	Total PAC ^C	Total AOC ^D		pH	Brix (°)
Sample	TPC ^A	Total ANC ^B	Total PAC ^C	FRAP	ABTS	pH	Brix (°)
*Stevens*	882.0 ± 2.5 ^b	283.3 ± 21.3 ^a	445.8 ± 22.2 ^b	9770.0 ± 563.0 ^a	9506.9 ± 21.3 ^a	2.85 ± 0.04 ^a	5.33 ± 0.46 ^a
*Pilgrim*	660.1 ± 12.5 ^c	168.1 ± 9.8 ^c	397.7 ± 21.1 ^c	7470.0 ± 264.6 ^b	8429.5 ± 307.4 ^b	2.98 ± 0.15 ^a	5.20 ± 0.20 ^a
*Bergman*	938.7 ± 10.3 ^a	210.7 ± 5.9 ^b	583.9 ± 12.8 ^a	9908.9 ± 333.9 ^a	9557.9 ± 24.1 ^a	2.99 ± 0.18 ^a	5.43 ± 0.32 ^a

^A TPC expressed as mg gallic acid equivalent (GAE) per L; ^B ANC expressed as mg Cyn-Glu equivalent per L; ^C PAC expressed as mg PAC A2 equivalent per L; ^D Total AOC expressed as µmol Trolox equivalent (TE) per L. Values identified by the same letters are not significantly different at the 0.05 level (One way ANOVA, Tukey^ab). FRAP: ferric reducing ability of plasma method; ABTS: free radical-scavenging activity method.