Fig. 2.

Antioxidant capacity, assessed using the FRAP assay, of (A) tomato, (B) lettuce, (C) green pepper, (D) red pepper, and (E) zucchini samples before and after the in vitro gastroinstestinal digestion. Values represent mean values of three independent experiments ± S.D. Different capital letters indicate significant differences between sonicated and unprocessed samples. Different lower case letters indicate significant differences between digestive phases. The criterion for statistical significance was p < 0.05