Figure 5.

Correlation between total phenols content, total flavonoids content, and DPPH, FRAP and ABTS assay, of fresh, oven-dried, and freeze-dried orange peels from Navelina, Salustriana, and Sanguina varieties. OD—oven-dried; FD—freeze-dried; DW—dry weight; TPC—total polyphenol content (expressed as mg gallic acid equivalent AE·g⁻¹ DW); TFC—total flavonoid content (expressed as mg quercetin equivalent·g⁻¹ DW).