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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

  Pineapple vinegar Synthetic vinegar
Total phenolic content (μg GAE/mL) 169.67 ± 0.05 ND
Phenolic acid derivatives (HPLC):   
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
  1. ND indicates not detected.