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. 2020 Sep 1;20:268. doi: 10.1186/s12906-020-03056-6

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 1 — HPLC analysis and in vitro antioxidant activities of Beta vulgaris juice (BVJ), dimercaptosuccinic acid (DMSA), and their combination (BVJ-DMSA) compared to ascorbic acid (Asc) or butylated hydroxytoluene (BHT). (I) HPLC analysis of BVJ (II) ABTS⁺ radical scavenging activity (III) ferric reducing power (IV)β-carotene-linoleate bleaching activity (V) heat map plot of the in vitro antioxidant outcomes, the deep blue color refers to the higher IC₅₀ value and the light color refers to the lower value. Results are shown as mean ± SE (n = 3). Different letters for the same parameter are significantly different at p < 0.05