Table 5 Fruit biochemical characteristics as affected by different antibiotic treatments
Treatments | Reducing sugars (%) | Non-reducing sugars (%) | Total sugars (%) | Antioxidant activity (%) | Antioxidant capacity (mM trolox/100 ml) | Total Phenolic content (µg GE/ml) |
|---|---|---|---|---|---|---|
Ampicillin sodium + Rifampicin | 2.31 a | 2.96 ab | 5.51 a | 95.52 b | 10.56 a | 444.68 a |
Cefalexin + Rifampicin | 2.16 a | 3.25 a | 5.43 a | 98.28 a | 2.71 b | 446.89 a |
Ampicillin sodium + Cefalexin | 1.92 ab | 3.24 a | 5.24 a | 94.83 b | 9.69 a | 417.95 ab |
Ampicillin sodium + Cefalexin + Rifampicin | 2.15 a | 2.69 b | 4.88 b | 95.79 ab | 7.74 a | 413.03 ab |
Control (distilled water) | 1.53 b | 2.59 b | 4.36 c | 93.52 b | 10.12 a | 359.83 b |