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. 2020 Aug 27;58(5):1947–1957. doi: 10.1007/s13197-020-04706-w

Table 5.

Antioxidant capacity of cocoa product extracts determined by DPPH, FRAP and CUPRAC assays

Fermentation time (h)	Antioxidant Activity
Fermentation time (h)	DPPH (IC₅₀)	FRAP (μmolFe²⁺ 100 g⁻¹)	CUPRAC (mgECE g⁻¹)
0	13.30 ± 0.06^e	329.71 ± 36.56^abc	38.84 ± 30.29^a
12	13.80 ± 0.47^de	354.32 ± 23.89^ab	31.95 ± 2.23^b
24	13.47 ± 0.05^e	389.04 ± 15.90ª	40.04 ± 2.02ª
36	13.83 ± 0.31^de	333.71 ± 46.33^abcd	30.25 ± 3.13^bc
48	14.32 ± 0.05^de	255.71 ± 9.75^bcdef	28.30 ± 0.99^bc
60	17.96 ± 2.01^cde	177.08 ± 7.12^efg	23.51 ± 2.40 ^cd
72	20.30 ± 2.23^c	263.88 ± 1.08^bcdef	18.54 ± 0.06^de
84	22.22 ± 0.22^c	280.33 ± 6.79^bcde	17.33 ± 1.14^de
96	21.16 ± 1.35^c	257.85 ± 26.03^cde	18.70 ± 1.79^de
108	19.38 ± 2.24^cd	281.57 ± 33.80^bcde	18.82 ± 1.26^de
120	21.11 ± 1.60^c	219.42 ± 1.96^defg	18.10 ± 1.14^de
132	28.81 ± 2.87^b	163.71 ± 20.24 ^fg	9.71 ± 0.92^f
144	43.02 ± 2.28^a	141.46 ± 18.97 ^g	14.32 ± 0.92^ef

*Means with the same letter in the columns are not significantly different by ANOVA with the Tukey test (p < 0.05)