Table 2.
The antioxidant capacities of the oriental melon wine, depending on the pretreatments

Samples1)	DPPH (μM TE)	FRAP (μM TE)	Total phenolic contents (mg/L)	Total flavonoid contents (mg/L)
NBNP	563.00±74.08C2)	504.60±25.06C	312.08±9.53A	39.06±5.30C
NBP	585.67±47.43C	506.60±58.28C	304.62±4.39A	52.85±5.50C
BNP	785.00±31.43A	701.93±11.02B	303.18±4.51A	78.30±6.40B
BP	679.00±33.05B	811.93±26.10A	287.53±8.37B	141.03±16.90A

NBNP, non-blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; BNP, blanching and non-pressure filtration; BP, blanching and pressure filtration.
Means followed by the same letters within the column per parameter are not significantly different (p<0.05).