Table 6.

Antioxidant activity of studied goji berry fruits (mean ± SD; n = 3).

	Red Goji	Yellow Goji	Black Goji
FRAP (µmol TE/100 g)	532.4 ± 21.1 b	578.5 ± 21.8 b	1943.9 ± 18.3 a
CUPRAC (µmol TE/100 g)	616.7 ± 3.3 b	742.7 ± 8.9 b	1057.4 ± 7.1 a
DPPH (µmol TE/100 g)	452.6 ± 3.8 b	443.6 ± 4.1 b	1022.5 ± 3.6 a
ABTS (mmol TE/100 g)	12.9 ± 0.7 b	14.4 ± 0.9 b	28.4 ± 1.5 a
β-carotene bleaching inhibition (%)	22.0 ± 2.6 a	18.6 ± 1.7 a, b	15.9 ± 2.5 b
ACI (%)	55.08 b	55.71 b	94.45 a

TE—trolox equivalents; ACI—antioxidant composite index; different letters in the same row indicate significant difference (p < 0.05).