Table 4.
Total polyphenol, flavonoid, proanthocyanidin, ascorbic acid contents and DPPH radical scavenging ability of semi-dr ied persimmons soaked in sugar solutions with the addition of different propor tions of sugar concentration depending on storage at 7°C for 20 days

Samples1)	Polyphenols (mg GAE2)/g)	Flavonoids (mg% RHE3)/g)	Proanthocyanidins (mg CE4)/g)	Total ascorbic acid (mg/g)	DPPH radical scavenging ability (%)
Control	1.30±0.025)	0.21±0.00	1.05±0.01	6.38±0.16	30.35±0.10
S0	0.76±0.026)	0.27±0.00a	0.45±0.03c	2.54±0.00e	28.19±0.05d
S5	1.47±0.00b	0.20±0.00bc	1.24±0.00b	7.76±0.04b	35.23±0.69b
S10	1.66±0.01a	0.21±0.01b	1.26±0.00a	12.29±0.00a	65.34±0.44a
S15	1.41±0.04c	0.19±0.00cd	1.23±0.00b	6.05±0.02c	33.37±0.04c
S20	1.40±0.00c	0.18±0.01d	1.22±0.00b	5.05±0.01d	20.98±0.03e

S0, sugar 0%; S5, sugar 5%; S10, sugar 10%; S15, sugar 15%; S20, sugar 20%.
GAE, gallic acid equivalents.
RHE, rutin hydrate equivalents.
CE, catechin hydrate equivalents.
Values are mean standard deviation of triplicate determinations.
Different superscripts within a column (a-e) indicate significant differences (p<0.05).