Table 4. The content of flavonoids and total phenolics, and DPPH RSCs of the hydrolyzed mature and immature citrus by Viscozyme

	Hydrolyzed citrus by Viscozyme L
	0 h²⁾		2 h		24 h
	Mature	Immature	Mature	Immature	Mature	Immature
Flavonoids (μg/g)
Hesperidin	3,646±14	8,609±168^*3)	2,558±155	6,827±354^*	106±6	2,198±60^*
Hesperetin	3±0	0±0^*	595±139	649±20^*	1,418±15	2,318±16^*
Naringin	18±2	7±0^*	10±1	6±1^*	38±3	32±2^NS
Narigenin	3±0	2±1^NS4)	262±21	420±7^*	314±10	660±6^*
TPC (GAE¹⁾ mg/g)	2.25±0.06	2.35±0.14^*	2.35±0.10	3.25±0.01^*	2.25±0.06	3.80±0.00^*
DPPH RSC(%)	31.74±0.00	35.54±0.45^*	36.46±0.32	38.83±0.61^*	32.17±1.12	30.45±1.41^NS

GAE, gallic acid equivalent.
No enzyme treated.
^*Indicate a significant difference between the hydrolyzed mature and immature citrus by Student’s t-test at p<0.05 (n=3).
NS, not significant.