Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing

Table 3

Significant difference analysis for the different components among the same .

Variety number	Component	TPC (mg GAE/g)	TFC (mg CAE/g)	MAC (mg CyE/g)	CTC (mg CAE/g)	FRAP (μmol Fe^2+/g)	DPPH (%)
1	Pulp
	Seeds
	Boiled fruits
	Boiled water
2	Pulp
	Seeds
	Boiled fruits
	Boiled water
3	Pulp
	Seeds
	Boiled fruits
	Boiled water
4	Pulp
	Seeds
	Boiled fruits
	Boiled water
5	Pulp
	Seeds
	Boiled fruits
	Boiled water
6	Pulp
	Seeds
	Boiled fruits
	Boiled water

were expressed as means ± standard deviations ( = 3). The data in the same column marked with different small case letters were significantly ( < 0.05) different.