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. 2020 Feb 3;9(2):132. doi: 10.3390/antiox9020132

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 *