Fig. 3.

Effect of storage at room temperature (∼28 °C) and 4 °C on ascorbic acid, total phenolic, and carotenoid contents and antioxidant capacity (FRAP and DPPH) of cold-pressed juices. Bars represent the mean ± standard deviation (SD) of three independent replicates. For each measured value, comparisons are shown between the fresh juice and different time-points during storage of each fruit juice; an asterisk (*) above the bars indicates a significant difference at that time-point compared to the fresh juice (control) (Student's t-test, p < 0.05). (GAE: gallic acid equivalent, TE: Trolox equivalent, E: equivalent).