Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

Table 2

The antioxidant capacity (ABTS and DPPH methods) and total phenolic and flavonoid assessment in citrus juices and their derived jellies.

Cultivars	Juices				Jellies
	Polyphenol content (mg GAE/L)	Flavonoid content (mg EQ/L)	ABTS (mM TE/L)	DPPH (mM TE/L)	Polyphenol content (mg GAE/100 g)	Flavonoid content (mg EQ/100 g)	ABTS (µmol TE/100 g)	DPPH (µmol TE/100 g)
Blond maltese	544.28 ± 43.95^b	13.95 ± 0.80^a	6.57 ± 0.30^a	2.86 ± 0.02^c	154.98 ± 21.63^b	1.66 ± 0.19^ab	498.40 ± 12.45^b	188.13 ± 12.40^b
Blood orange	786.85 ± 20.00^c	86.64 ± 1.13^c	8.85 ± 0.36^b	3.19 ± 0.10^c	192.76 ± 9.27^c	9.06 ± 0.26^c	807.70 ± 14.42^c	257.05 ± 16.40^c
Grapefruit	319.27 ± 36.56^a	30.10 ± 1.04^b	5.49 ± 0.25^a	1.84 ± 0.12^a	123.16 ± 12.02^a	1.54 ± 0.15^a	314.90 ± 23.79^a	73.07 ± 5.08^a
Bitter orange	532.92 ± 38.18^b	32.76 ± 0.65^b	6.21 ± 0.36^a	2.20 ± 0.01^b	129.80 ± 15.06^ab	2.18 ± 0.26^b	362.17 ± 15.45^a	76.82 ± 5.30^a

Each value is expressed as mean value ± standard deviation (n = 3). Means followed by a different letter in the same column are significantly different ().