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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