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. 2021 Apr 28;10(5):966. doi: 10.3390/foods10050966

Figure 5.

Figure 5

Comparison of (a) total phenol content (TPC) and (b) antioxidant activity (AA) of extracts obtained from Soxhlet and MAE at 80 °C for 10 min. Different capital and lowercase letters above the bars represent groups significantly different at p < 0.05 by Soxhlet and MAE-10-80 methods, respectively.