Fig. 4.
Vitamin C equivalent antioxidant capacity (VCEAC) of plum model juices elaborated with concentrated anthocyanin extract (♦), concentrated anthocyanin extract plus ascorbic acid (□), concentrated anthocyanin extract plus rutin (△), ascorbic acid (■) and rutin (▴) during 17 weeks of storage in darkness at 20 °C. VCE: vitamin C equivalents. Bars represent the standard deviations.