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. 2021 Apr 9;10(4):806. doi: 10.3390/foods10040806

Figure 7.

Figure 7

Effect of process parameters on the antioxidant capacity. In the figure, (a) antioxidant capacity vs EtOH concentration and L/S Ratio; (b) antioxidant capacity vs time and L/S Ratio; (c) antioxidant capacity vs EtOH concentration and time. The hold values are set for treatment time 15 h, ethanol concentration 50%, and L/S ratio 20. The unit for antioxidant capacity is μM TEAC (Trolox equivalent antioxidant capacity).