. 2020 Sep 22;13(9):262. doi: 10.3390/ph13090262

Table 3.

Antioxidant activity of Fragaria extracts in four assays, μM trolox-eq./g of dry weight ± S.D.

Assay ^a	F. viridis			F. vesca (Ripe)	F. ananassa (Ripe)
Assay ^a	Unripe	Intermediate	Ripe	F. vesca (Ripe)	F. ananassa (Ripe)
DPPH	29.2 ± 0.6 ^d,e	28.4 ± 0.5 ^c	27.5 ± 0.5 ^c,d	15.2 ± 0.3 ^b	9.3 ± 0.2 ^a
ABTS	35.1 ± 0.8 ^h,i	35.3 ± 0.8 ^h	36.2 ± 0.9 ⁱ	19.7 ± 0.4 ^f,g	14.7 ± 0.3 ^f
FRAP	42.6 ± 1.0 ^l	45.4 ± 1.0 ^l,m	47.1 ± 1.0 ^m	27.1 ± 0.5 ^k	21.1 ± 0.4 ^j
ORAC	33.6 ± 0.8 ^p,q	32.8 ± 0.7 ^o,p	33.0 ± 0.8 ^p	25.1 ± 0.5 ^n,o	18.9 ± 0.4 ⁿ

^a DPPH—scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl radical; ABTS—scavenging capacity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical; FRAP—ferric reducing antioxidant power; and ORAC—oxygen radical absorbance capacity. Averages ± standard deviation (S.D.) were obtained from five different experiments. Values with different letters (a–q) indicate statistically significant differences among groups at p < 0.05 by one-way ANOVA.