Fig. 2: Antioxidant capacity of BCstE and BCmbE. | npj Science of Food

Fig. 2: Antioxidant capacity of BCstE and BCmbE.

From: Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages

Fig. 2: Antioxidant capacity of BCstE and BCmbE.

Antioxidant capacity measured by ORAC (a), ABTS (b) and FRAP (c) assays. BCstE: baguette crust extracts, BCmbE: baguette crumb extracts, ORAC: oxygen radical absorbance capacity, ABTS: 2,2’-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), FRAP: ferric reducing antioxidant power, TE: Trolox equivalent, FE: Fe2+ equivalent. The results were presented as mean ± SD based on triple measurements. Values followed by different letters indicate significant differences (p ≤ 0.05) between different antioxidant capacity using one-way ANOVA followed by Tukey’s test for post-hoc analysis. Error bars refer to standard deviation.

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