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. 2023 Sep 6;12(18):3334. doi: 10.3390/foods12183334

Figure 3.

Figure 3

FRAP value (A), DPPH radical scavenging capacity (B), and ABTS radical scavenging capacity (C) of free and bound polyphenol extracts of Betaphycus gelatinum substrate fermented by L. brevis for 0 h and 60 h. FRAP–F: FRAP of free polyphenol extracts; FRAP–B: FRAP of bound polyphenol extracts; DPPH–F: DPPH radical scavenging capacities of free polyphenol extracts; DPPH–B: DPPH radical scavenging capacities of bound polyphenol extracts; ABTS–F: ABTS radical scavenging capacities of free polyphenol extracts; ABTS–B: ABTS radical scavenging capacities of bound polyphenol extracts. Different lowercase letters within the group represent significant differences (p < 0.05). Different uppercase letters between 0 h and 60 h represent significant differences (p < 0.05).