Table 1. Comparison of antioxidant activities among extracts by enzyme and ethanol from unripe apple
| Sample | Enzyme extract | Water fraction | 25% ethanol fraction | 50% ethanol fraction | 75% ethanol fraction | 100% ethanol fraction |
| DPPH1)(mM GAE) | 0.10±0.00c2) | 0.05±0.00e | 1.10±0.00b | 1.54±0.00a | 0.07±0.00d | 0.00±0.01f |
| ABTS(mM TE) | 1.12±0.01d | 0.48±0.00e | 9.56±0.14b | 11.02±0.04a | 1.58±0.13c | 0.35±0.02e |
| FRAP(mM TE) | 0.71±0.01c | 0.50±0.02d | 6.22±0.06b | 8.58±0.11a | 0.56±0.03d | 0.05±0.00e |
1)DPPH, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity; ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity; FRAP, ferric ion reducing antioxidant power.
2)Means with different superscript letters in the same row are significantly different (p<0.05).