Table 4. Phenolic compounds, flavonoids, vitamin C, and DPPH radical scavenging activity of osmotically extracted syrup from peel of Citrus junos in relation to freezing pretreatment

	Freezing pretreatment
	Non-frozen	−20°C	−70°C
Phenolic compounds (mg/100 g)	752.44±26.77a1)	714.23±25.04a	725.80±19.64a
Flavonoids (mg/100 g)	152.75±1.05a	178.24±16.99a	176.34±13.18a
Vitamin C (mg/100 g)	259.38±20.53a	170.59±44.88b	191.38±29.29b
DPPH radical scavenging activity (%)	39.79±4.81a	13.45±0.17c	21.05±0.36b

Values represent the mean±standard deviation (n=3). Means within each row followed by different letters are significantly different at p<0.05.