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. 2024 Sep 14;13(18):2916. doi: 10.3390/foods13182916

Figure 3.

Figure 3

Concentration of total phenolics and antioxidant activity of purees of different vegetables wasted in supermarkets, with (a) concentration of total phenolics, and antioxidant activities by the methods of (b) FRAP (antioxidant activity by reduction of iron), (c) ABTS•+ (absorbance capacity of the ABTS radical), and (d) ORAC (absorbance capacity of oxygen radicals). Note: Different letters in the same analysis indicate significant differences between the average values using Duncan’s test (p ≤ 0.05).