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. 2021 Mar 30;10(4):729. doi: 10.3390/foods10040729

Figure 3.

Figure 3

(a) Ferric reducing antioxidant power (FRAP) values for Mayten tree seed oil, sunflower oil, brain rice oil, canola oil, and olive oil. (Adapted with permission from Szydłowska-Czerniak, A. et al. [67], Copyright 2008 Elsevier); (b) Inhibition of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by Mayten tree seed oil. Values are represent as mean ± standard deviation.