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. 2020 Sep 30;25(3):280–285. doi: 10.3746/pnf.2020.25.3.280

Fig. 1.

Fig. 1

(A) Total phenolic content, (B) flavonoid content, (C) tannin content, and (D) ferric reducing antioxidant potential of oil and non-oil extracts of dry Citrus sinensis seed. Values are mean±SEM (n=3). *Significantly different from the other group at P<0.05. GAE, gallic acid equivalents; QE, quercetin equivalents; TE, tannic equivalents.