Table 2. Comparison of antioxidant contents 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 |
| TPC1)(mg%) | 4.92±0.06d2) | 3.31±0.11e | 40.43±0.11b | 56.85±0.33a | 6.60±0.29c | 0.49±0.08f |
| TFC(mg%) | 5.84±0.01e | 1.26±0.01f | 48.00±0.29b | 66.12±1.05a | 9.27±0.19c | 7.42±0.11d |
1)TPC, total phenolic contents; TFC, total flavonoid contents.
2)Means with different superscript letters in the same row are significantly different (p<0.05).