Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Table 2 Bioactive compounds in pecan nut cake beverage (PNB) and its concentrate (C1-C5) and ice (I1-I5) fractions over a five-stage block freeze concentration

Sample	TPC (mg GAE 100 g^− 1)	CT (mg CE 100 g^− 1)	TF (mg QE 100 g^− 1)
PNB	395.29 ± 4.94^d,A	57.24 ± 2.08^e,A	26.00 ± 4.40^d,A
C1	332.79 ± 11.72^e	57.19 ± 6.28^e	24.62 ± 5.08^d
C2	388.14 ± 7.62^d	79.89 ± 8.65^d	37.00 ± 3.14^d
C3	761.01 ± 24.55^c	160.02 ± 12.50^c	123.64 ± 9.17^c
C4	903.85 ± 18.76^b	251.11 ± 15.41^b	210.52 ± 8.64^b
C5	1008.03 ± 23.97^a	400.24 ± 25.25^a	264.42 ± 10.70^a
I1	407.66 ± 6.80^A	54.00 ± 3.43^B	19.98 ± 2.98^B
I2	169.97 ± 10.92^C	34.03 ± 1.24^E	9.50 ± 0.64^C
I3	138.67 ± 1.01^D	39.16 ± 3.65^D	10.92 ± 1.44^C
I4	131.90 ± 5.11^D	40.80 ± 1.47^D	13.16 ± 1.97^C
I5	245.79 ± 23.81^B	48.57 ± 2.21^C	24.70 ± 3.76^A,B

TPC total phenolic content, CT condensed tannins, TF total flavonols, GAE, CE, and QE are gallic acid, catechin, and quercetin equivalents, respectively
Significant differences (P < 0.05) between concentrate (C1-C5) and ice (I1-I5) fractions compared to PNB in each column are indicated lowercase and capital letters, respectively

ISSN: 2661-8974