Research Article
Evaluation of Antioxidant Capacity (ABTS and CUPRAC) and Total Phenolic Content (Folin-Ciocalteu) Assays of Selected Fruit, Vegetables, and Spices
Table 4
Moisture content of the freeze-dried/oven-dried/fresh samples analysed.
| | Sample | Sample condition | Moisture content (g/100g) |
| | Blueberry | Freeze-dried powder | 4.0 | | Blackberry | Freeze-dried powder | 3.2 | | Raspberry | Freeze-dried powder | 3.5 | | Cherry | Freeze-dried powder | 3.2 | | Strawberry; MRF, 2020, 217-230 | Freeze-dried powder | 3.1 | | Strawberry; MRF, 2020, 2017-139 | Freeze-dried powder | 2.8 | | Queen Garnet plum; commercial FDP | Dry powder | 2.6 | | Queen Garnet plum sibling; ARF, 2020, 401-43 | Freeze dried powder | 1.5 | | Green capsicum | Freeze dried powder | 2.5 | | Yellow capsicum | Freeze dried powder | 4.1 | | Red capsicum | Freeze dried powder | 4.9 | | Pumpkin | Freeze dried powder | 3.1 | | Tomato | Fresh puree | 93.5 | | Papaya seeds | Oven-dried powder | 4.2 | | Pomegranate seeds | Oven-dried powder | 4.1 | | Pomegranate husk | Oven-dried powder | 7.4 | | Turmeric powder | Dry powder | 7.7 | | Ginger powder | Dry powder | 10.5 | | Cocoa powder | Dry powder | 6.0 | | Green tea | Dry leaves | 4.6 |
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Commercial sample used as received. |
