Food Production, Processing and Nutrition

Table 4 Effect of US-assisted impregnation on antioxidant activity

From: Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing

	ABTS(mg AA/g)	FRAP(mg AA/g)
CK	3.01 ± 0.14^d	0.18 ± 0.02^f
Ca	3.95 ± 0.17^c	0.31 ± 0.02^b
Gl	3.33 ± 0.38^d	0.21 ± 0.00^e
Gl + Ca + US5	4.63 ± 0.22^ab	0.25 ± 0.03^c
Gl + Ca + US15	4.16 ± 0.30^b	0.23 ± 0.03^d
Al	4.92 ± 0.02^a	0.40 ± 0.01^a
Al + Ca + US5	5.04 ± 0.06^a	0.23 ± 0.02^d
Al + Ca + US15	4.18 ± 0.33^b	0.28 ± 0.01^b

Values in the same column with different letters were significantly different at P < 0.05

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