Table 2.
Composition of liquid extracts during the extraction.
| Variables | Time (h) | ||||
|---|---|---|---|---|---|
| 0 | 24 | 48 | 72 | 96 | |
| TP | 864 d | 1813 c | 2483 b | 2728 a | 2407 b |
| AA | 702 d | 2282 c | 2902 b | 4134 a | 4738 a |
| CI | 0.2 e | 0.6 d | 0.7 c | 0.9 b | 1.0 a |
| H | 1.9 a | 0.9 b | 0.9 b | 0.8 c | 0.8 c |
| TAnt | 8.7 d | 70.0 c | 105.6 b | 126.3 a | 136.3 a |
AA, antioxidant activity (µmol TEAC/L); TP, total phenols (mg CAT eq/L); TAnt, total anthocyanins (mg MALqe/L); H, hue of colour and CI, colour intensity. Values are the mean ± SD (n = 3). Different letters represent significantly different values at p-value < 0.05.