Table 8.
Antioxidant activity of C. × clementina juice.
| Sample | DPPH Test IC50 (μg/mL) |
ABTS Test IC50 (μg/mL) |
β-Carotene Bleaching test IC50 (μg/mL) |
FRAP Test μM Fe (II)/g |
RACI Values |
|
|---|---|---|---|---|---|---|
| t 30 min | t 60 min | |||||
| JD | 82.43 ± 2.96**** | 33.63 ± 2.01**** | 25.90% | 27.50% | 2.8 ± 0.96**** | −0.13 |
| JE | 84.02 ± 2.92**** | 40.32 ± 2.54**** | 27.50% | 28.47% | 3.01 ± 0.98**** | 0.72 |
| JF | 81.13 ± 2.73**** | 24.82 ± 1.96**** | 31.33% | 34.20% | 5.70 ± 1.00**** | −0.59 |
| Positive control | ||||||
| Ascorbic acid | 5.01 ± 0.80 | 1.72 ± 0.06 | ||||
| Propyl gallate | 0.09 ± 0.004 | 0.09 ± 0.004 | ||||
| BHT | 63.23 ± 4.31 | |||||
JD: juice from fruits collected in Cetraro; JE: juice from fruits collected in Rosarno; JF: juice from fruits collected in Corigliano Calabro. Data are expressed as means ± S.D. (n = 3). Differences within and between groups were evaluated by one-way ANOVA followed by a multicomparison Dunnett’s test (α = 0.05): ****p < 0.0001, compared with the positive controls.