. 2020 Jul 8;58(3):894–901. doi: 10.1007/s13197-020-04603-2

Table 3.

Chemical characterization of watermelon-based candies fortified with orange by-products

Sample	TPC mg GAEs/g	TFC mg QEs/g	FRAP µmoles FeSO4 7H2O/g
AL_1.2–FL_0.6	0.94 ± 0.03^a	0.46 ± 0.02^a	6.55 ± 0.27^a
AL_1.2–FL_1.2	0.94 ± 0.03^a	0.54 ± 0.03^b	7.82 ± 0.41^b
AL_1.2–FL_2.4	1.26 ± 0.03^d	0.76 ± 0.03^e	10.49 ± 0.46^d
AL_2.4–FL_0.6	1.13 ± 0.03^b	0.58 ± 0.06^c	8.02 ± 0.22^b
AL_2.4–FL_1.2	1.16 ± 0.03^c	0.68 ± 0.03^d	9.62 ± 0.13^c

AL_1.2–FL_0.6: watermelon candy enriched with 1.2% albedo and 0.6% flavedo; AL_1.2–FL_1.2: watermelon candy enriched with 1.2% albedo and 1.2% flavedo; AL_1.2–FL_2.4: watermelon candy enriched with 1.2% albedo and 2.4% flavedo; AL_2.4–FL_0.6: watermelon candy enriched with 2.4% albedo and 0.6% flavedo; AL_2.4–FL_1.2: watermelon candy enriched with 2.4% albedo and 1.2%. Results are expressed as means ± SD for n = 3. ^a−eData in columns with different superscripts are significantly different (P < 0.05), as determined by ANOVA followed by the Fischer test