Table 1.
Total polyphenol (TPC) and flavonoid (TFC) contents, antioxidant activity (AA) (ABTS (2.2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), CUPRAC (cupric reducing antioxidant capacity), and FRAP (ferric reducing antioxidant power) assays) and contents of main flavonoids and phenolic acids of initial orange byproduct before extraction. Means and deviations.
| Mean ± Deviation | ||
|---|---|---|
| TPC (mg GAE/100 g dm) | 1674 ± 15 | |
| TFC (mg catechin/100 g dm) | 2849 ± 8 | |
| AA (mg Trolox/100 g dm) | ABTS assay | 2810 ± 20 |
| CUPRAC assay | 2760 ± 50 | |
| FRAP assay | 1820 ± 70 | |
| Flavonoids (mg/100 g dm) | Naringin | 1100 ± 40 |
| Neohesperidin | 660 ± 50 | |
| Hesperidin | 660 ± 11 | |
| Phenolic acids (mg/100 g dm) | Coumaric acid | 25 ± 2 |
| Ferulic acid | 158 ± 13 | |
| Sinapic acid | 95 ± 3 | |