Table 6.
Cholesterol binding capacity of ‘saba’ peel pectin, citrus pectin, and cholestyramine at different concentrations.
| SAMPLE | CONCENTRATION (μg/mL) |
||||
|---|---|---|---|---|---|
| 20 | 40 | 60 | 80 | 100 | |
| SPP | 52.48a ± 1.10 | 53.27a ± 1.18 | 54.78a ± 0.93 | 55.07a ± 1.31 | 51.36a ± 1.43 |
| CCP | 51.17a ± 0.80 | 53.02a ± 1.00 | 49.07c ± 1.17 | 50.04b ± 3.61 | 49.99a ± 1.80 |
| CH | 48.33a ± 6.43 | 45.65b ± 3.59 | 51.65b ± 2.33 | 48.82b ± 2.38 | 52.43a ± 2.78 |
SPP – saba peel pectin; CCP – commercial citrus pectin; CH – cholestyramine.
Values represent the mean ± SD with post-hoc analysis Tukey test at p < 0.05.
Means in the same column followed by different letter(s) are significantly different at p < 0.05.