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. 2020 Dec 10;25(24):5829. doi: 10.3390/molecules25245829

Figure 4.

Figure 4

Antioxidant activity (mmol Eq Trolox/L) in the aqueous fraction obtained from the mixture of strawberry puree and hydroxytyrosol (SW+ HT) at 0.25, 0.5 and 1 mg/g fresh strawberry, and comparison with the activity of strawberry puree without added HT and the HT solution in an amount equivalent to that present in the mixture by the DPPH (a), and FRAP (b) and DPPH of the mixture of strawberry puree and hydroxytyrosol (c). The DPPH method was used, in which the strawberry puree (100 mg) was suspended in 7 mL of the DPPH reagent (3.8 mg/50 mL methanol). The data are shown as mean ± SD of quadruplicates. Letters (a–d) indicate significant differences among groups at p < 0.05. SW (Strawberry).