Table 1.
Total antioxidant activity using the ABTS assay (TAA), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanins content (TAC) of all samples.
| Sample | TAA | TPC | TFC | TAC |
|---|---|---|---|---|
| mM TE | mM GAE | mM CE | mg/L | |
| SCW01 | 13 ± 4 | 8.7 ± 1.1 | 3.4 ± 0.3 | 12 ± 3 |
| SCW02 | 16 ± 2 | 9.7 ± 1.1 | 3.5 ± 0.2 | 24 ± 7 |
| SCW03 | 17 ± 2 | 10.1 ± 0.7 | 3.2 ± 0.2 | 41 ± 7 |
| SCW04 | 18 ± 3 | 10.2 ± 0.9 | 3.2 ± 0.2 | 52 ± 8 |
| SCW05 | 18 ± 1 | 9.1 ± 0.4 | 3.5 ± 0.4 | 31 ± 5 |
| SCW06 | 28 ± 2 | 16.3 ± 0.6 | 5.7 ± 0.3 | 41 ± 6 |
| SCW07 | 21 ± 2 | 14.4 ± 1.0 | 5.9 ± 0.4 | 41 ± 4 |
| SCW08 | 25 ± 1 | 14.2 ± 0.9 | 5.4 ± 0.3 | 39 ± 7 |
| SCW09 | 14 ± 2 | 8.4 ± 0.2 | 3.0 ± 0.2 | 22 ± 4 |
| SCW10 | 18 ± 3 | 9.9 ± 0.4 | 3.1 ± 0.2 | 51 ± 8 |
| SCW11 | 22 ± 3 | 11.8 ± 0.9 | 4.3 ± 0.2 | 44 ± 3 |
| SCW12 | 25 ± 2 | 13.6 ± 0.2 | 4.7 ± 0.3 | 67 ± 4 |
| SCW13 | 27 ± 1 | 14.2 ± 1.1 | 4.9 ± 0.2 | 89 ± 4 |
| SCW14 | 24 ± 4 | 13.4 ± 1.0 | 4.8 ± 0.2 | 26 ± 5 |
| SCW15 | 13 ± 2 | 6.9 ± 0.6 | 2.1 ± 0.1 | 18 ± 2 |
| BW | 20 ± 2 | 13.1 ± 1.0 | 5.5 ± 0.5 | 18 ± 3 |
| BCL | 14 ± 2 | 7.9 ± 0.6 | 2.8 ± 0.2 | 16 ± 4 |
| CL | 30 ± 2 | 16.1 ± 0.7 | 5.9 ± 0.6 | 72 ± 4 |
| W01 | 31 ± 1 | 14.3 ± 0.5 | 5.6 ± 0.3 | 174 ± 6 |
| W02 | 31 ± 2 | 13.1 ± 0.7 | 5.2 ± 0.3 | 178 ± 6 |
| W03 | 35 ± 3 | 15.1 ± 1.1 | 5.7 ± 0.3 | 208 ± 8 |
| SCW(PU) | 19 ± 5 B | 11.6 ± 2.9 A | 4.2 ± 1.2 A | 35 ± 12 B |
| SCW(AN) | 21 ± 5 B | 11.6 ± 2.4 A | 4.0 ± 0.9 A | 55 ± 25 B |
| W | 32 ± 2 A | 14.1 ± 1.0 A | 5.5 ± 0.3 A | 187 ± 18 A |
Results are expressed as mean values ± standard deviation (n = 3). Superscript letters within each column indicate homogeneous sub-classes resulting from Tukey’s post hoc multiple comparison test (p < 0.01).