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. 2023 Sep 27;12(19):3595. doi: 10.3390/foods12193595

Figure 1.

Figure 1

Scavenging activities of the EPS400 and vitamin C (VC) against: (A) 2-diphenyl-1-picrylhydrazyl (DPPH) radicals, (B) 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) radical, (C) hydroxyl radicals, and (D) superoxide anion, as well as (E) Fe2+ chelating ability of EPS400 and Ethylenediaminetetraacetic acid (EDTA). Points denote the mean values of scavenging or chelating rate.