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Correlation between the antioxidant activity determined by FRAP assay and the nutritional and phytochemical contents. (A) Correlation between the antioxidant activity determined by FRAP and ABTS assay. Correlation between the antioxidant activity determined by FRAP assay and digestibility (B), protein contents (C), total flavonoids (D), total polyphenolics (E), and total phenolics (F). Pearson’s correlation coefficient is indicated with a level of significance (p ≤ 0.05).
