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. 2023 Mar 16;11:e15116. doi: 10.7717/peerj.15116

Figure 2. Changes in ABTS (A), FRAP (B), and DPPH (C) across the various marinated oven-grilled beef entrecôte meat samples compared to control.

Figure 2

ABTS, 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate; DPPH, 2,2-diphenyl-1-picrylhydrazyl (radical scavenging activity); FRAP, ferric reducing antioxidant power; Error bars shows mean values ± standard deviation (SD). African spice, AS; Industrial marinade/pickle, IM; BS, Baikal Skullcap. Results are expressed as mean ± standard deviation (SD).