Table 4.
Effects of PEE addition on the antioxidant capacity of jelly candies.
| S-Candies | F-Candies | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Menthe | Orange | Average | Menthe | Orange | Strawberry | Average | |||
| PEE | M | M | M | M | M | M | M | ||
| TPC | Untreated | 12.44 b | 11.92 c | 15.36 c | 13.18 c | 14.60 c | 21.67 b | 16.48 c | |
| mg GAE/100 g | P1 | 13.48 b | 17.51 b | 17.81 b | 21.27 b | 17.89 b | 20.83 b | 20.00 b | |
| P2 | 23.44 a | 22.53 a | 25.11 a | 27.93 a | 21.11 a | 32.60 a | 27.12 a | ||
| SEM | 1.658 | 1.374 | 0.964 | 1.938 | 0.858 | 1.711 | 0.991 | ||
| ABTS | Untreated | 1.24 c | 2.20 c | 3.29 c | 2.05 c | 1.14 c | 4.98 c | 2.73 c | |
| mg TE/100 g | P1 | 5.43 b | 7.25 b | 8.29 b | 4.68 b | 7.10 b | 12.35 b | 8.04 b | |
| P2 | 12.15 a | 16.69 a | 15.30 a | 6.90 a | 8.36 a | 15.33 a | 10.20 a | ||
| SEM | 1.421 | 1.899 | 0.945 | 0.627 | 0.996 | 1.377 | 0.742 | ||
| DPPH | Untreated | 4.25 b | 3.88 b | 5.57 c | 4.67 c | 2.58 c | 9.49 c | 5.58 c | |
| mg TE/100 g | P1 | 4.67 b | 4.22 b | 7.05 b | 5.41 b | 5.46 b | 11.02 b | 7.29 b | |
| P2 | 7.73 a | 10.79 a | 11.32 a | 6.30 a | 7.50 a | 14.42 a | 9.40 a | ||
| SEM | 0.491 | 1.006 | 0.299 | 0.212 | 0.640 | 0.652 | 0.560 | ||
Abbreviations: S: Sugary; F: Fructan; PEE: Propolis Ethanolic Extract; P1 and P2: 0.01% and 0.02% w/w PEE; M: Mean; SEM: Standard Error of Mean; TPC: Total Phenolic Content; GAE: Gallic Acid Equivalent; ABTS: 2.2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic); DPPH: 2,2-diphenyl-1-picrylhydrazyl radical; TE: Trolox Equivalents. a,b,c effects of PEE addition (p < 0.05) on jelly candies made with the same ingredients. Sample size: n = 18 per each treatment and level.