Table 4. Free phenols, anthocyanins and antioxidant activity of raw and boiled purple sweet corn juice.
| Frozen juice (Mean+SD) | Fresh juice (Mean+SD) | |||
|---|---|---|---|---|
| Raw | Boiled | Raw | Boiled | |
| Phenols | 0.292+0.011Bb | 0.236+0.011Cc | 0.341+0.010Aa | 0.248+0.013Cc |
| Anthocyanins | 0.038+0.005Bc | 0.048+0.007ABbc | 0.062+0.008Aa | 0.049+0.005ABb |
| Antioxidant-DPPH | 33.697+1.679Ab | 21.655+0.834Bc | 38.886+1.040Aa | 23.527+3.099Bc |
| Antioxidant-Trihydroxybenzene | 28.348+0.935Ab | 23.437+0.765Bc | 31.847+0.966Aa | 24.854+0.843Bc |
Phenols and anthocyanins content were expressed as mg gallic acid equivalent per mL of the juice and mg cyanidin 3-O-glucoside equivalent per mL of the juice, respectively. Antioxidant activity was expressed as free radical scavenging percentage. Superscripts on numerical values are notes of significance test of different treatments, lowercase letters: P < 0.05; uppercase letters: P < 0.01.