Figure 2.
Effect of the enzymatic extraction of phenolic compounds from pistachio green hull on antioxidant activity: (a) (DPPH˙), (b) (ABTS˙+), (c) (FRAP). Data are means ± SD (n = 3); CPT (cellulase + pectinase + tannase); RSA, radical scavenging activity; values with different lowercase letters are significantly different (LSD, p < 0.05)