Figure 2.

(a) TPC, DPPH, FRAP, TFC, and TCC values of red dates' vinegar for different ultrasound time tested. Values are presented as mean ± SD. (b) TPC, DPPH, FRAP, TFC, and TCC values of black dates' vinegar for different ultrasound time tested. Values are presented as mean ± SD. DPPH: 2, 2‐diphenyl‐1‐picrylhydrazyl; FRAP: ferric reducing antioxidant power assay; TCC: total carotenoid contents; TFC: total flavonoid content; TPC: total phenolic content