Table 3 Total phenolic, soluble phenolic acids content, DPPH and FRAP of pineapple vinegar
From: Antioxidant effects of pineapple vinegar in reversing of paracetamol-induced liver damage in mice
| Â | Pineapple vinegar | Synthetic vinegar |
|---|---|---|
Total phenolic content (μg GAE/mL) | 169.67 ± 0.05 | ND |
Phenolic acid derivatives (HPLC): | Â | Â |
Gallic acid (μg/mL) | 862.61 ± 4.38 | ND |
Caffeic acid (μg/mL) | 218.91 ± 3.24 | ND |
Benzoic acid (μg/mL) | 177.90 ± 14.02 | ND |
Sinapic acid (μg/mL) | 154.28 ± 4.09 | ND |
Vanillic acid (μg/mL) | 117.35 ± 3.99 | ND |
β-hydroxybenzoic (μg/mL) | 83.99 ± 1.15 | ND |
Protocatechuic acid (μg/mL) | 78.75 ± 1.70 | ND |
Syringic acid (μg/mL) | 55.46 ± 9.51 | ND |
DPPH (%) | 69.28 ± 0.18 | ND |
FRAP (μg TE/mL) | 357.72 ± 0.07 | ND |