## 3 Results and Discussion
### Antioxidant Activity
#### 3.4.2 Abst  
The methods that we used here (DPPH and ABTS) to evaluate the antioxidant activity are typically used in the antioxidant evaluation of different foods. Still, it cannot be forgotten that it is more related to radical scavenging. In many cases, this activity does not correspond to the antioxidant activity since different molecules based on their antioxidant activity interfering in the lipid's oxidation or enzymatic browning. ABTS method is based on the reaction between 2,2'-azinobis-(3-ethyl-benzothazoline-6-sulphonic acid) (ABTS) with a peroxidase (such as metmyoglobin and H2O2), forming a blue-stable radical cation, ABTS+, that absorb at 600 nm and an antioxidant molecule present in the fluid will suppress this color absorption in a \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Day** & **Treatment** & \multicolumn{3}{c}{**ABTS (\%)**} & \multicolumn{3}{c}{**DPPH (\%)**} \\ \hline  & Control & 63.79 & \(\pm\) & 0.036  & 73.43 & \(\pm\) & 0.023  \\  & CS & 64.71 & \(\pm\) & 0.051  & 81.21 & \(\pm\) & 0.029  \\
0 & CS + & 61.43 & \(\pm\) & 0.018  & 64.00 & \(\pm\) & 0.113  \\  & CS + & 58.57 & \(\pm\) & 0.003  & 67.93 & \(\pm\) & 0.035  \\  & CS + & 62.57 & \(\pm\) & 0.040  & 54.79 & \(\pm\) & 0.023  \\ \hline  & Control & 51.71 & \(\pm\) & 0.010  & 51.57 & \(\pm\) & 0.081  \\  & CS & 47.50 & \(\pm\) & 0.008  & 52.07 & \(\pm\) & 0.018  \\
3 & CS + & 56.29 & \(\pm\) & 0.007  & 55.07 & \(\pm\) & 0.090  \\  & CS + & 44.07 & \(\pm\) & 0.054  & 56.57 & \(\pm\) & 0.014  \\  & CS + & 51.71 & \(\pm\) & 0.059  & 61.64 & \(\pm\) & 0.009  \\ \hline  & Control & 50.07 & \(\pm\) & 0.015  & 60.86 & \(\pm\) & 0.055  \\  & CS & 52.36 & \(\pm\) & 0.025  & 53.86 & \(\pm\) & 0.057  \\
6 & CS + & 54.86 & \(\pm\) & 0.018  & 50.93 & \(\pm\) & 0.076  \\  & CS + & 51.79 & \(\pm\) & 0.011  & 59.07 & \(\pm\) & 0.015  \\  & CS + & 53.21 & \(\pm\) & 0.026  & 55.64 & \(\pm\) & 0.080  \\ \hline  & Control & 54.36 & \(\pm\) & 0.004  & 54.07 & \(\pm\) & 0.002  \\  & CS + & 47.79 & \(\pm\) & 0.052  & 57.07 & \(\pm\) & 0.017  \\
9 & CS + & 58.00 & \(\pm\) & 0.004  & 62.50 & \(\pm\) & 0.001  \\  & CS + & 49.14 & \(\pm\) & 0.023  & 50.43 & \(\pm\) & 0.004  \\  & CS + & 43.79 & \(\pm\) & 0.094  & 55.79 & \(\pm\) & 0.012  \\  & 1.5\%RGEO & 48.76 & \(\pm\) & 0.021  & 43.36 & \(\pm\) & 0.001  \\ \hline \hline \end{tabular} Note: the superscript letter in the same column (a–d) refers to the significant differences (\(p<0.05\)) between each treatment.  
\end{table} 
Table 3: Antioxidant capacity expressed as a percentage of inhibition by the 2,2′-azinobis-(3-ethyl-benzothazoline-6-sulphonic acid) (ABTS) and DPPH methods. concentration-dependent manner [68]. However, we evaluated the capacity of the coatings to decrease the antioxidant capacity loss by two radical scavenging assays which not necessary correlate, since the fruits have different antioxidant molecules such as enzymatic and non-enzymatic antioxidant activity in such a way that several systems (radical scavenger and lipid oxidation inhibitors) should be addressed. Even though both methodologies are fast, easy to reproduce, and are highly used to assess the antioxidant activity of different fruits. The results indicate that the highest antioxidant capacity obtained by the ABTS method as Trolox equivalent (TEAC \(\upmu\)mol Trolox/g extract) was 7.07 \(\upmu\)mol Trolox/g extract relative to the treatment with 0.5% of RGEO (T3). ABTS and DPPH methods could be confirmed as an excellent antioxidant activity. ABTS results demonstrated an antioxidant activity of 7.07 \(\upmu\)mol Trolox/g extract and from the DPPH method an EC\({}_{50}\) of 223 g/L. Previous studies have reported an antioxidant capacity for these methods of 717.49 \(\upmu\)mol Trolox/g for DPPH and 3.63 \(\upmu\)mol Trolox/g in ABTS [69]. Additionally, it was determined that T2 and T5 antioxidant capacity from day one to day twelve only decreases from 65% to 46% and 55% to 44%, respectively, while the uncoated fruits (T1) the antioxidant capacity reduced from 65% to 18%.