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. 2020 Oct 9;9(10):1424. doi: 10.3390/foods9101424

Figure 2.

Figure 2

Total hydrophilic reducing compounds, expressed as gallic acid equivalent (GAE) (a); radical scavenging ability, evaluated as the ABTS value (b); radical scavenging ability, evaluated as the DPPH value (c); metal reducing activity, expressed as the ferric reducing antioxidant power (FRAP) value (d), in fresh and dried (50, 60 and 70 °C) Keitt and Osteen mango slices. TE = trolox equivalent.