2.8.4. Antioxidant Activity

Strawberry fruit samples (10 g) were soaked in 80% ethanol (50 mL) for 1 week at room temperature, filtered through Whatman paper No. 1, and stored at 4 ◦C in a refrigerator until use [52]. The antioxidant activity was assessed by evaluating the free-radical-scavenging activity of the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical according to a modified method as described previously [53] using Optizin UV–Vis spectrophotometer model (Thermo Electron Corporation, Waltham, MA, USA). The radical-scavenging activity was calculated as a percentage of DPPH discoloration using the following equation: scavenging activity (%) = ((AControl – ASample)/AControl) × 100, where ASample is the absorbance of the tested sample and AControl is the absorbance of the control (DPPH solution).
