4.1.2. Antioxidant Capacity
The antioxidant capacity of juçara juice was evaluated by the DPPH radical scavenging and FRAP methods.The juçara juice samples were sequentially extracted according to the method proposed by Rufino et al. [A standard curve was used, and the results were expressed as mg ascorbic acid equivalent/400 mL juçara juice. The FRAP assay was performed according to the method described by Benzie and Strain [