Figure 2.

Total anthocyanin content (A,D); and antioxidant potential of wheat flour and wheat-grass juice using DPPH (2,2-diphenyl-1-picrylhydrazyl) (B,E) and ABTS ((2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (C,F) assays. Each bar represents the mean of three replicates ± standard deviation. Significant differences in the bar heights analyzed according to one-way ANOVA. Different letters above bars in each graph represent significantly different values (p < 0.05) designated with a < b < c. Similar letters above the bars represent values being statistically on par. WF—white wheat flour; BF—blue wheat flour; PF—purple wheat flour; BLF—black wheat flour; WG—white wheat-grass; BG—blue wheat-grass; PG—purple wheat-grass; BLG—black wheat-grass.