Antioxidant activities as measured by DPPH, FRAP, and ORAC
methods are shown in Table 3. DPPH radical is a stable free radical
in a group of reactive nitrogen species. The DPPH assay is based on
the ability of antioxidants to reduce the DPPH radical resulting in
colour change from purple/blue to yellow (Prior, Wu, & Schaich,
2005). The DPPH value of the three fruits ranged widely from
61 lmolTE/g in A. velutinosum Blume to 489 lmolTE/g in P. emblica
L. The antioxidant activities of P. emblica L. (302–592 lmolTE/g)
and A. velutinosum Blume (9–94 lmolTE/g) was widely distributed
due to the maturity of the fruits and growing locations/conditions