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. 2020 Jun 26;6(6):e04219. doi: 10.1016/j.heliyon.2020.e04219

Figure 4.

Figure 4

In vitro study of pressure-blanched white saffron. A) DPPH value, B) total phenols, C) EGCG, and D) FRAP value of fresh white saffron and pressure-blanched white saffron at 100, 105, 110, 115, and 120 °C for 2.5, 5, 7.5, and 10 min. Data are presented as mean ± SD.