Table 1.
Total carbohydrate, protein, lipid and phenolic content and antioxidant capacity of the extracts, evaluated by the ABTS and β-carotene bleaching methods. Different letters within the same column denote significant differences between extracts (p ≤ 0.05).
| Extract | Carbohydrate Content (mg/g Extract) | Protein Content (mg BSA/g Extract) | Lipid Content (mg/g Extract) | Total Phenolics (mg GAE/g Extract) | Ash Content (mg/g Extract) | TEAC (µmol TE/g Extract) * |
% β-Carotene Bleaching Inhibition † |
|---|---|---|---|---|---|---|---|
| E1 US | 12.2 ± 2.9 c | 58.4 ± 3.2 d | n.d. | 7.6 ± 2.2 c | 751.5 ± 1.4 a | 275.9 ± 10.2 c,d | 57.0 ± 2.3 c |
| E1 H2O | 12.9 ± 2.4 c | 70.9 ± 1.4 c | n.d. | 37.9 ± 8.0 b | 723.1 ± 6.6 b | 236.5 ± 16.5 e | 45.0 ± 1.8 d |
| E2 US | 117.7 ± 18.5 b | 269.3 ± 5.5 b | n.d. | 48.7 ± 5.5 b | 413.3 ± 8.8 c | 346.7 ± 5.6 b | 68.7 ± 4.2 b |
| E2 H2O | 287.1 ± 2.5 a | 363.0 ± 1.9 a | n.d. | 90.2 ± 17.6 a | 339.1 ± 9.5 d | 730.0 ± 12.2 a | 65.5 ± 5.3 b |
| E3 US | - | - | 785.3 ± 73.5 a | 79.6 ± 23.1 a | 180.7 ± 3.6 e | 211.2 ± 51.2 d,e | 70.8 ± 2.6 b |
| E3 H2O | - | - | 560.3 ± 85.3 b | 76.2 ± 3.3 a | 347.5 ± 22.9 d | 443.8 ± 150.2 b,c | 82.8 ± 3.5 a |
* TEAC values were calculated after 30 min. † Calculated for the extracts at a concentration of 0.5 mg/mL.