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Table 3 Antioxidant capacities (DPPH, FRAP, ABTS) of goji berry

From: Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum)

Sample no.

FRAP (mmol of Fe2+ E/100 g)

DPPH (µmol TE/g)

ABTS (µmol TE/g)

R1

3473.79 ± 0.09de

16.07 ± 0.35e

64.38 ± 0.58d

R2

3303.13 ± 0.09de

16.61 ± 0.09de

53.92 ± 0.58f

R3

2639.03 ± 0.28e

16.46 ± 0.09de

55.87 ± 0.08ef

R4

4651.04 ± 0.13d

17.47 ± 0.09c

62.40 ± 0.58de

B1

28957.95 ± 0.13c

35.86 ± 0.74a

150.51 ± 0.33c

B2

33930.79 ± 1.00b

35.68 ± 0.74a

180.03 ± 1.00a

B3

36346.61 ± 1.00a

33.30 ± 0.08b

167.59 ± 1.00b

B4

27821.53 ± 0.13c

32.29 ± 0.08b

147.00 ± 0.33c

  1. Data were expressed as mean ± standard deviation (n = 3). The data in the same column marked with different small case letters were significantly (p < .05) different
  2. FRAP ferric reducing anti-oxidant capacity, DPPH free radical scavenging capacity, ABTS radical scavenging assay