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. 2021 Jun 25;10(7):1481. doi: 10.3390/foods10071481

Figure 1.

Figure 1

Antioxidant capacity of F. virsoides and C. barbata polysaccharides, obtained by conventional extraction (CE), microwave assisted extraction (MAE), and pressurized liquid extraction (PLE), determined by oxygen radical absorbance capacity (ORAC) and DPPH assays.