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

BMC Chemistry

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

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

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
FRAP ferric reducing anti-oxidant capacity, DPPH free radical scavenging capacity, ABTS radical scavenging assay