Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Table 4

Phenols and flavonoids contents, scavenging activity, and antioxidant capacity of the pummelo-based wine made in northern Cameroon.

Parameters	Sampling sites
	Zimi-Mogodé	Vitté	Sir	Mean
Total polyphenols (mg PE/100 mL)	74.54 ± 5.6^a	50.3 ± 1.03^b	60.12 ± 0.9^c	61.64 ± 1.2
Total flavonoids (mg QE/100 mL)	35.61 ± 1.3^a	31.9 ± 0.14^b	29.2 ± 0.7^c	32.25 ± 3.03
DPPH scavenging activity (%)	67.8 ± 2.18^a	53.9 ± 4.18^b	60.7 ± 4.12^a,b	60.3 ± 3.95
Antioxidant capacity (mg TE/100 mL)	90.54 ± 1.72^a	61.34 ± 1.91^b	75.43 ± 1.05^c	75.43 ± 1.8

Mean values (n = 15 samples) in the same line followed by the same letter (a, b, c) were significantly different () according to Tukey's multiple test.