Table 1.
Total phenolic content and antioxidant capacity of bagasse and pulp of Peruvian berries.
| Sample | TPC (mg GAE/100 gfw) | Antioxidant capacity (μmol TE/gfw) |
|
|---|---|---|---|
| DPPH | ABTS | ||
| Bagasse | |||
| Blueberry | 2.71 ± 0.02c | 2.64 ± 0.09c | 4.85 ± 0.28c |
| Elderberry | 4.87 ± 0.02a | 7.66 ± 0.04a | 7.51 ± 0.24b |
| Blackberry | 4.11 ± 0.01b | 7.19 ± 0.06b | 8.61 ± 0.14a |
| Goldenberry |
0.77 ± 0.01d |
1.46 ± 0.04d |
1.69 ± 0.07d |
| Pulp | |||
| Blueberry | 1.91 ± 0.02c | 1.97 ± 0.05c | 3.39 ± 0.06c |
| Elderberry | 4.87 ± 0.12a | 3.35 ± 0.05b | 6.57 ± 0.14a |
| Blackberry | 3.07 ± 0.01b | 4.3 ± 0.09a | 6.34 ± 0.04b |
| Goldenberry | 0.69 ± 0.01d | 1.06 ± 0.09d | 1.5 ± 0.08d |
Results were given as mean ± standard deviation (n = 4). Different letters in the same column indicate statistically significant differences (p < 0.05). Tukey's test was apply separately on bagasse and pulp.