Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits

Table 4

Antioxidant capacity determined using ABTS^•+ and DPPH^• (mmol Trolox/g) of citrus pulp (F), peel (P), and whole fruits (W).

Fruit/index	Part	Orange	Pomelo	Mandarin	Lemon	Key lime	Red grapefruit	Green grapefruit	White grapefruit
ABTS^•+	F	^a	^d	^c	^e	^e	^b	^c	^c
	P	^c	^d	^a	^b	^c	^e	^de	^d
	W	^a	^d	^a	^bc	^cd	^b	^bc	^bc
DPPH^•	F	^c	^a	^d	^e	^d	^b	^c	^b
	P	^d	^c	^a	^a	^b	^f	^ef	^de
	W	^b	^a	^a	^a	^b	^b	^b	^b
Statistical analysis
F^1vs. P
ABTS^•+		<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
DPPH^•		<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
F^2vs. W
ABTS^•+		0.001	0.059	<0.001	<0.001	0.080	<0.001	<0.001	<0.001
DPPH^•		0.363	<0.001	<0.001	<0.001	<0.001	<0.001	0.421	<0.001

^a,b,c,d,e,fValues in rows with different letters are significantly different at : F rows—superscript letters indicate statistically significant differences in antioxidant capacity determined by ABTS^•+ and DPPH^• in the pulp (F) between citrus cultivars; P rows—superscript letters indicate statistically significant differences in antioxidant capacity determined by ABTS^•+ and DPPH^• in the peel (P) between citrus cultivars; W rows—superscript letters indicate statistically significant differences in antioxidant capacity determined by ABTS^•+ and DPPH^• in whole fruit (W) between citrus cultivars. ^1,2Legend: see Table 1.