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. 2021 Jan 19;10(1):196. doi: 10.3390/foods10010196

Table 4.

Antioxidant capacity by Ferric Reducing Antioxidant Power Assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays of calafate berry for three consecutive years (2017, 2018 and 2019).

Year FRAP DPPH
2017 4.07 ± 0.03 a 41.55 ± 0.96 b
2018 3.53 ± 0.07 a 36.47 ± 0.94 a
2019 4.12 ± 0.02 a 35.44 ± 0.11 a

FRAP (µmol Trolox g−1 of sample FW), DPPH (µmol Trolox g1 of sample FW). Different letters in the same column mean significant differences at (p ≤ 0.05).