Table 2.
Cherry Extract (CE) and Cocoa Husk Extract (CHE) characterization. a Determined by FRAP. b Determined by Folin–Ciocalteau. * Significantly different from each other (p < 0.05). TPC = total polyphenols content.
Extract | Antioxidant Content a (mmol Fe2+/100 g FW) | TPC b (mg GAE/100g FW) |
---|---|---|
CE | 2.19 ± 0.09 | 402.5 ± 8.4 |
CHE | 2.50 ± 0.01 | 7105 ± 96.9 * |