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. 2017 Jul 24;6(3):59. doi: 10.3390/antiox6030059

Figure 5.

Figure 5

Figure 5

Changes in antioxidant activity of fruits and vegetables phenolic extracts before and after 15 days of storage at 4 °C, evaluated by DPPH scavenging assay (A), ABTS decolorization assay (B) and FRAP assay (C). Antioxidant activity from total phenolic methanol extract was measured with Trolox or ferrous sulfate as standard. Error bars represent standard error of means of three replicates. * indicate significant differences (Fisher’s LSD, p < 0.05) between values before and after storage.