Table 2.
Polyphenol content, antioxidant activity DPPH, and color in the macerate depending on the time of maceration.
| Maceration time (days) | Polyphenols (mg/100 g) | DPPH (%) | Color |
|---|---|---|---|
| 0 (day of preparation) | 161.4 ± 5.46b | 24.6 ± 1.40 | 835 ± 3.54b |
| 2 | 159.5 ± 1.52b | 1230 ± 1.41 | |
| 4 | 160.6 ± 12.1 | 24.2 ± 1.22 | 1192 ± 28.3bc |
| 7 | 162.7 ± 4.86 | 25.5 ± 1.07 | 1329 ± 21.9 |
| 9 | 170.2 ± 0.30 | 1378 ± 61.5ac | |
| 15 | 183.3 ± 5.46a | 25.3 ± 1.34 | 1439 ± 3.54a |
a,bKruskal-Wallis test: values marked by letter symbols a, b,…, are statistically significant, p < 0.05 (values read in separate columns, marked with the same letter, do not differ significantly; those marked with different letters differ significantly).