Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods

Table 1

Analytical characteristics of the calibration graphs.

Compound	Calibration curve		Method LOD (μg/g)	Method LOQ (μg/g)
	Linear range (μg/mL)	Correlation coefficient
Caffeic acid	y = 11.04x + 14.43	0.9997	3.15	10.50
Chlorogenic acid	y = 15.01x + 22.24	0.9995	0.55	1.82
Gallic acid	y = 3.72x − 25.46	0.9988	1.46	4.88
(+)-Catechin	y = 1.45x + 1.95	0.9974	3.96	13.20
Quercetin	y = 14.68x − 1 8.25	0.9997	1.23	4.10