Table 2. Effect of storage temperature...

Table 2.

Effect of storage temperature and duration on antioxidant properties of hog plum juice during ambient and refrigerated storage

Storage temperature	Duration of storage (weeks)	Ascorbic acid (mg/mL)	TPC (mg GAE/mL)	TFC (mg QE/mL)	TCC (mg/mL)	LYC (mg/mL)
4 ± 2°C	0	0.45 ± 0.01^a	3.9 ± 0.09^a	1.1 ± 0.03^a	4.0 ± 0.04^a	1.3 ± 0.05^a
	2	0.41 ± 0.01^ab	3.9 ± 0.02^a	1.1 ± 0.04^a	3.9 ± 0.02^a	1.3 ± 0.02^a
	4	0.37 ± 0.01^ab	3.6 ± 0.04^ab	0.9 ± 0.01^b	3.5 ± 0.03^ab	0.43 ± 0.03^c
	6	0.31 ± 0.02^b	2.4 ± 0.05^c	0.76 ± 0.01 ^cd	1.8 ± 0.03 ^cd	0.31 ± 0.04 ^cd
	8	0.25 ± 0.00^c	2.1 ± 0.02^d	0.27 ± 0.00^e	0.93 ± 0.02^de	0.3 ± 0.02 ^cd
26 ± 2°C	0	0.45 ± 0.01^a	3.9 ± 0.09^a	1.1 ± 0.03^a	4.0 ± 0.04^a	1.3 ± 0.05^a
	2	0.33 ± 0.02^b	3.3 ± 0.05^b	0.92 ± 0.01^b	2.8 ± 0.03^b	0.69 ± 0.02^b
	4	0.35 ± 0.00^b	2.4 ± 0.08^c	0.81 ± 0.02^c	2.0 ± 0.05^c	0.38 ± 0.01 ^cd
	6	0.22 ± 0.01^c	2.3 ± 0.04^c	0.68 ± 0.01^d	1.3 ± 0.04^d	0.26 ± 0.01^d
	8	0.16 ± 0.01^d	1.7 ± 0.04^e	0.22 ± 0.01^e	0.78 ± 0.01^e	0.21 ± 0.01^e

Storagetemperature	Duration ofstorage (weeks)	Ascorbic acid(mg/mL)	TPC(mg GAE/mL)	TFC(mg QE/mL)	TCC (mg/mL)	LYC (mg/mL)
4 ± 2°C	0	0.45 ± 0.01^a	3.9 ± 0.09^a	1.1 ± 0.03^a	4.0 ± 0.04^a	1.3 ± 0.05^a
	2	0.41 ± 0.01^ab	3.9 ± 0.02^a	1.1 ± 0.04^a	3.9 ± 0.02^a	1.3 ± 0.02^a
	4	0.37 ± 0.01^ab	3.6 ± 0.04^ab	0.9 ± 0.01^b	3.5 ± 0.03^ab	0.43 ± 0.03^c
	6	0.31 ± 0.02^b	2.4 ± 0.05^c	0.76 ± 0.01 ^cd	1.8 ± 0.03 ^cd	0.31 ± 0.04 ^cd
	8	0.25 ± 0.00^c	2.1 ± 0.02^d	0.27 ± 0.00^e	0.93 ± 0.02^de	0.3 ± 0.02 ^cd
26 ± 2°C	0	0.45 ± 0.01^a	3.9 ± 0.09^a	1.1 ± 0.03^a	4.0 ± 0.04^a	1.3 ± 0.05^a
	2	0.33 ± 0.02^b	3.3 ± 0.05^b	0.92 ± 0.01^b	2.8 ± 0.03^b	0.69 ± 0.02^b
	4	0.35 ± 0.00^b	2.4 ± 0.08^c	0.81 ± 0.02^c	2.0 ± 0.05^c	0.38 ± 0.01 ^cd
	6	0.22 ± 0.01^c	2.3 ± 0.04^c	0.68 ± 0.01^d	1.3 ± 0.04^d	0.26 ± 0.01^d
	8	0.16 ± 0.01^d	1.7 ± 0.04^e	0.22 ± 0.01^e	0.78 ± 0.01^e	0.21 ± 0.01^e

Notes:

Values are means of duplicate samples, each analyzed in triplicates (n = 6) ± standard deviation. Means with different superscripts within the same column are significantly different at p < 0.05. TPC, total phenolic content; TFC, total flavonoid content; TCC, total carotenoid content; LYC, lycopene content

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