Table 4.

Chemical characterization of candy with and without orange by-products after digestion

Sample	TPC mg GAEs/g	TFC mg QEs/g	FRAP µmoles FeSO4 7H2O/g
WMC	0.53 ± 0.27a	0.03 ± 0.02a	2.87 ± 0.56a
AL1.2–FL0.6	0.88 ± 0.06b,c	0.25 ± 0.03b	5.73 ± 0.20b
AL1.2–FL1.2	0.93 ± 0.15b,c	0.35 ± 0.05c	6.33 ± 0.48c,d
AL1.2–FL2.4	1.00 ± 0.26c	0.54 ± 0.06d	8.23 ± 0.69e
AL2.4–FL0.6	0.85 ± 0.16b	0.28 ± 0.05b	5.89 ± 0.46b,c
AL2.4–FL1.2	0.97 ± 0.23b,c	0.37 ± 0.09c	6.72 ± 0.81d

WMC: watermelon-based candy; 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