Table 3. The content of flavonoids and DPPH RSC in the hydrolyzed mature citrus by commercial

Flavonoids (μg/g)	Mature citrus (without enzyme)		Enzymatically hydrolyzed mature citrus
	Mature citrus (without enzyme)		2 h			24 h
	Before boiling	After boiling	Viscozyme L	AMG 300 L	Pectinex Ultra Pulp	Viscozyme L	AMG 300L	Pectinex Ultra Pulp
Hesperidin	3,289±13	3,646±14^*1)	2,558±155^b2)	3,419±57^a	3,161±53^a	106±6^c	3,558±220^a	2,442±26^b
Hesperetin	7±0	3±0^*	595±139^a	16±1^b	57±5^b	1,418±15^a	63±2^c	315±6^b
Naringin	16±0	18±2^NS3)	10±1^b	33±1^a	34±2^a	38±3^a	32±1^b	30±1^b
Narigenin	1±0	3±0^*	262±21^a	20±4^c	80±7^b	314±10^a	105±2^c	210±5^b
DPPH RSC (%)	40.56±0.24^*	31.74±0.00	NA⁴⁾	NA	NA	30.24±0.80^a	23.90±0.80^b	30.24±0.16^a

^*Indicate a significant difference between before and after boiling by Student’s t-test at p<0.05 (n=3).
^a-cMeans within the same row with different superscript letters are significant different by Duncan’s multiple range test at p<0.05 (n=3).
NS, not significant.
NA, not available.