Table 3. Total antioxidant capacity (TAC) of the Jam samples (% inhibition)

From

Comparative Evaluation of the Nutritional Composition, Antioxidant Capacity and Sensory Properties of Beetroot Jam with the Conventional Fruit Jams

Paulina O. Adeniyi, Olanike O. Balogun, Gloria P. Taiwo

American Journal of Food and Nutrition. 2026, 14(2), 47-53 doi:10.12691/ajfn-14-2-1