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. 2019 Sep 6;8(9):393. doi: 10.3390/foods8090393

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Antioxidant activity of PSPAE. (A) DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, (B) ABTS (2,2′-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid)) assay, (C) FRAP (ferric ion reducing antioxidant power) assay.