Table 3.
Total polyphenols and proanthocyanidins of citrus fiber/blackberry juice complexes.
| Samples | TPC (mg GAE/g) | PC (mg PB2E/g) |
|---|---|---|
| After preparation | ||
| CF_1%/B | 12.89 ± 0.10 c | 1.90 ± 0.04 c |
| CF_2%/B | 7.49 ± 0.05 b | 1.54 ± 0.03 b |
| CF_4%/B | 6.27 ± 0.01 a | 1.15 ± 0.02 a |
| After storage | ||
| CF_1%/B | 6.47 ± 0.17 b | 1.42 ± 0.00 c |
| CF_2%/B | 5.24 ± 0.11 a | 1.13 ± 0.02 b |
| CF_4%/B | 4.96 ± 0.02 a | 0.93 ± 0.02 a |
TPC–total polyphenols content; PC–proanthocyanidins content; CF—citrus fiber; 1%, 2% and 3%—amounts of CF; B—blackberry juice; GAE and PB2E—gallic acid and procyanidin B2 equivalents. Within each column (separate for freshly prepared and stored samples), means followed by different letters of superscripts are significantly different at p ≤ 0.05 (ANOVA, Fisher’s least significant difference (LSD) test).