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. 2024 Oct 20;29(20):4962. doi: 10.3390/molecules29204962

Figure 2.

Figure 2

Comparison of in vitro antioxidant capacity and content determination of ginseng berries. (A) Measurement of DPPH-scavenging capacity of RGB and YGB. (B) Measurement of ABTS scavenging capacity of RGB and YGB. (C) Measurement of hydroxyl-radical-scavenging capacity of RGB and YGB. (D) Measurement of FRAP-reducing ability of RGB and YGB. (E) Total flavonoids content of RGB and YGB. (F) Total saponins content of RGB and YGB. (G) Total polysaccharide RGB and YGB. (H) Total polyphenols content of RGB and YGB.