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. Author manuscript; available in PMC: 2017 May 18.
Published in final edited form as: Food Funct. 2016 May 18;7(5):2213–2222. doi: 10.1039/c6fo00169f

Figure 9.

Figure 9

The chelating effect of different concentrations of GA on ferrous (II) measured by 2,2′-bipyridyl competing assay. The absorbance was obtained at 524 nm in arbitrary unit (AU) and the reading of each GA treated samples were compared to control solution in the absence of GA. Chelating activity was calculated by the following equation: % inhibition = [(ΔAcontrol − ΔAtreatment)/ΔAcontrol] × 100%. Each value was expressed as means ± SD from triplicate experiments (n=3).