Table 2.
Antioxidant capacity before in vitro gastrointestinal digestion by the FRAP, ABTS and DPPH methods of purple-açaí and white-açaí pulp samples
| Açaí Samples | FRAP (μM ferrous sulphate/g F.W.) | ABTS (μM Trolox/g F.W.) | DPPH (EC50 expressed in g of pulp/g of DPPH F.W.) | |||
|---|---|---|---|---|---|---|
| Pulps | Bioaccessible fraction | Pulps | Bioaccessible fraction | Pulps | Bioaccessible fraction | |
| Coarse Purple (PAC) | 74.34 ± 1.47a | 14.48 ± 0.79e | 55.05 ± 2.83a | 11.94 ± 0.54 cd | 1986.66 ± 87.41f | 13,651.87 ± 358.44c |
| Medium Purple (PAM) | 45.80 ± 1.77b | 12.00 ± 0.78e | 48.68 ± 2.17b | 9.14 ± 0.43d | 2408.88 ± 56.75f | 13,711.40 ± 750.38c |
| Fine Purple (PAF) | 24.69 ± 1.90c | 7.63 ± 0.34f | 11.49 ± 0.13 cd | 5.09 ± 0.34e | 3167.14 ± 217.18e | 28,060.03 ± 2147.17b |
| Coarse White (WAC) | 19.74 ± 1.19d | 6.14 ± 0.23f | 13.69 ± 0.63c | 3.94 ± 0.21e | 4673.15 ± 251.62d | 47,369.00 ± 3263.88a |
Values expressed by different letters in each method indicate statistical difference (p ≤ 5%)
Mean values ± SD (n = 3)
F.W. Fresh weight, EC50 Amount of sample required to reduce the initial concentration of the DPPH radical by 50%