Fig. 2.

Content of bioactive compounds (ascorbic acid (A), total phenolic (B) and carotenoid (C) contents) and antioxidant capacity (Ferric ion reducing antioxidant power (FRAP) (D) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (E)) of juices extracted by cold-pressed juicer, normal centrifugal juicer, and blender. Data are presented as mean ± standard deviation (SD) of three independent replicates. For each measured parameter, comparisons are shown for different extraction methods within each fruit juice; no significant differences were observed according to Duncan's multiple-range test (p < 0.05). (GAE: gallic acid equivalent, TE: Trolox equivalent, E: equivalent).