Table 7.
Antioxidant activity (%) of enriched and pasteurised enriched jam.
| DPPH Test | ABTS Test | FRAP Test | β-Carotene Bleaching Test | ||
|---|---|---|---|---|---|
| t = 30 min | t = 60 min | ||||
| Enriched jam | |||||
| EMT1 | 85.39 ± 2.12 **** | 92.93 ± 2.54 **** | 62.86 ± 1.27 **** | 89.79 ± 2.28 **** | 83.02 ± 2.01 **** |
| EMT2 | 79.47 ± 1.97 **** | 81.56 ± 2.08 **** | 59.71 ± 1.20 ** | 82.24 ± 2.17 **** | 79.88 ± 1.97 **** |
| EMT3 | 71.46 ± 1.56 *** | 78.08 ± 1.81 ** | 56.52 ± 1.18 * | 80.66 ± 2.09 **** | 78.97 ± 1.95 **** |
| Pasteurised enriched jam | |||||
| EMTP1 | 74.46 ± 2.89 **** | 80.12 ± 2.92 **** | 51.78 ± 1.87 **** | 80.49 ± 2.94 **** | 75.48 ± 2.36 **** |
| EMTP2 | 67.10 ± 2.57 **** | 78.46 ± 2.96 **** | 50.04 ± 1.76 **** | 72.85 ± 2.26 **** | 69.74 ± 2.67 **** |
| EMTP3 | 60.45 ± 2.10 ** | 72.96 ± 2.24 **** | 47.21 ± 1.42 ** | 69.78 ± 2.64 **** | 62.31 ± 2.51 **** |
| Negative control | |||||
| EM | 65.25 ± 1.02 | 71.45 ± 1.27 | 54.61 ± 1.01 | 63.46 ± 1.06 | 62.36 ± 1.07 |
EM: jam without almond skin; EMT1: enriched jam with 20% of T; EMT2: enriched jam with 15% of T; EMT3: enriched jam with 10% of T; EMP: jam without almond skin; EMTP1: enriched jam with 20% of T; EMTP2: enriched jam with 15% of T; EMTP3: enriched jam with 10% of T. Data are expressed as means ± S.D. (n = 3). DPPH radical scavenging activity assay; antioxidant capacity determined by radical cation (ABTS+); ferric reducing antioxidant power (FRAP). Ascorbic acid. BHT and propyl gallate were used as a positive control in antioxidant tests. Differences within and between groups were evaluated by one-way ANOVA followed by a multi-comparison Dunnett’s test (α = 0.05): **** p < 0.0001, *** p < 0.001, ** p < 0.01, * p < 0.1, compared with the negative controls (EM).