Fig. 2.

Total antioxidant activity, Fe²⁺ chelating capacity (200 μg mL⁻¹) and DPPH radical-scavenging activity (200 μg mL⁻¹) of raw, cooked and fermented beans of C. cathartica and C. maritima (n = 5, mean ± SD) (different letters on the bars represent significant difference: *, p < 0.001, one-way ANOVA)