. 2020 Dec 4;11:603481. doi: 10.3389/fmicb.2020.603481

TABLE 3.

The antioxidant activity measured using DPPH, FRAP, and TPC assays of soursop kombucha during the storage at different conditions.

Sample	DPPH (%)	FRAP [mmol Fe(II)/ml]	TPC (μg GAE/mL)
7RL	89.12 ± 0.04^ab	430.25 ± 0.02^a	39.55 ± 0.25^bc
7RD	88.46 ± 0.04^ab	424.56 ± 0.01^a	41.99 ± 0.12^abc
7CL	87.56 ± 0.03^ab	410.67 ± 0.01^a	46.94 ± 0.07^a
7CD	89.22 ± 0.03^ab	414.83 ± 0.01^a	46.96 ± 0.07^a
14RL	90.76 ± 0.01^a	429.83 ± 0.01^a	37.90 ± 0.07^c
14RD	88.98 ± 0.01^ab	425.11 ± 0.02^a	37.97 ± 0.08^c
14CL	88.88 ± 0.02^ab	419.00 ± 0.01^a	39.14 ± 0.06^bc
14CD	87.98 ± 0.03^ab	434.69 ± 0.00^a	38.81 ± 0.10^c
21RL	86.12 ± 0.02^ab	422.89 ± 0.00^a	42.21 ± 0.11^abc
21RD	85.71 ± 0.02^b	420.67 ± 0.01^a	43.07 ± 0.15^abc
21CL	87.15 ± 0.02^ab	419.14 ± 0.01^a	41.69 ± 0.13^abc
21CD	86.02 ± 0.03^ab	432.80 ± 0.04^a	45.56 ± 0.13^ab

Data are expressed as mean ± SD of three replicates (n = 4). Means with different superscript letters in columns show significant difference using Tukey’s test (P < 0.05) for different storage conditions. 7, 14, and 21 days are storage times.R, room temperature; C, chilled temperature; L, light condition; D, dark condition.