Table 2.
The antioxidant capacity of the optimized açaí meal extract as determined by the total phenolic content (TPC), ferric-reducing antioxidant power (FRAP), and scavenging of ABTS radical cation (ABTS•+), and ROS assays [peroxyl radical (ROO•), superoxide anion (O2•−), and hypochlorous acid (HOCl)].
| Antioxidant Activity | |||||
|---|---|---|---|---|---|
| TPC (mg GAE∙g−1) |
FRAP (µmol FS∙g−1) |
ABTS•+ (µmol TE∙g−1) |
ROO∙
(µmol TE∙g−1) |
O2− (EC50 µg∙mL−1) |
HOCl (EC50 µg∙mL−1) |
| 88.4 ± 0.4 | 986.0 ± 22.0 | 820.0 ± 36.4 | 975.7 ± 69.0 | 37.1 ± 1.9 | 4.2 ± 0.7 |
GAE—gallic acid equivalents; FS—ferrous sulfate; TE—Trolox equivalent. Data were expressed on a dry basis (mass of lyophilized açaí meal extract). The final values are the averages of the triplicates ± standard deviation.