“…The TPC content was in the range observed in orange juice (607.9 mg EAG L −1 , Table ), peach juice (400–1,620 mg EAG L −1 ; Saidani et al, ), apple juice (200–600 mg EAG L −1 , Persic, Mikulic‐Petkovsek, Slatnar, & Veberic, ), grape juice (500 mg EAG L −1 , Quan et al, ), and pomelo juice (500 mg EAG L −1 , Quan et al, ), but lower than those observed in pomegranate juice (1,385–9,476 mg EAG L −1 , Hmid, Elothmani, Hanine, Oukabli, & Mehinagic, ) and kiwi juice (1,000 mg EAG L −1 , Quan et al, ). The antioxidant activity was similar those reported in previous studies (Hmid et al, ; Saidani et al, ). Therefore, the orange juice and hibiscus tea mixed beverages presented TPC contents similar to other juices recognized for their high content of phenolic compounds, which contributed to the high antioxidant activities observed.…”