Journal of Microbiology and Biotechnology

eISSN 1738-8872
pISSN 1017-7825

Table. 1.

Table. 1. Table 1

Total phenolic and flavonoid contents and antioxidant capacities of three cultivars of hardy kiwifruits.

Cultivar	Total phenolic content (mg GAE¹/100 g FW²)	Total flavonoid content (mg CE³/100 g FW)	Antioxidant capacity (mg VCE⁴/100 g FW)

			ABTS⁵	DPPH⁶	FRAP⁷
Mansu	277.2 ± 4.6^a8	62.5 ± 5.1^a	319.2 ± 4.6^a	289.2 ± 7.3^a	234.6 ± 6.2^a
Haeyeon	162.0 ± 4.8^c	41.4 ± 2.3^b	170.7 ± 4.6^c	136.1 ± 2.7^c	117.6 ± 3.3^c
Chiak	178.6 ± 4.3^b	42.6 ± 3.5^b	192.1 ± 5.3^b	151.5 ± 4.9^b	134.8 ± 1.2^b

^1-4GAE, FW, CE, and VCE stand for gallic acid equivalents, fresh weight, catechin equivalents, and vitamin C equivalents, respectively.

⁵2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay

⁶2,2-Diphenyl-1-picrylhydrazyl radical scavenging assay

⁷Ferric reducing antioxidant power assay

⁸Data are expressed as mean ± standard deviation (n = 3). Means with different superscripts in the same column indicate significant difference based on Duncan’s multiple range test (p < 0.05).

J. Microbiol. Biotechnol. 2020;30:912~919 https://doi.org/10.4014/jmb.2001.01047