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. 2023 Sep 8;12(9):1742. doi: 10.3390/antiox12091742

Figure 1.

Figure 1

Figure 1

Comparison of the different extraction techniques used in the recovery of phenolic compounds from bread, according to (a) total phenolic content; (b) total flavonoid content; and (c) DPPH antioxidant activity. Data with different letters are significantly different at p−value < 0.05, according to one-way ANOVA and Fisher’s LSD test.