Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice

Table 1

Characterization of the unfermented and fermented juice.

Items	Unfermented juice	Fermented juice
Titratable acid content (based on citrate acid) (g/100 mL)	0.0963 ± 0.0005	0.420 ± 0.006
Soluble solid content (°Brix)	2.3 ± 0.1	5.20 ± 0.1
Ratio of sugar to acid	23.9 ± 0.6	12.4 ± 0.5
Alcohol content (v/v)	—	7.60 ± 0.13
pH	4.83 ± 0.02	3.54 ± 0.03
Phenolic content (mg/L)	37.6 ± 0.58	41.2 ± 0.67
DPPH scavenging capacity (%)	41.5 ± 1.8	45.4 ± 0.9
DPPH scavenging capacity (mg BHT equivalent/mL)	0.513 ± 0.011	0.592 ± 0.014
IC50 of hydroxyl radical (%, the sample in deionized water)	28.1 ± 1.02	14.6 ± 0.56

A significant difference with data in the same line ().