Fig. 2.

Antioxidant activity of Maillard reaction products of Camellia seeds. (A) DPPH free radical scavenging activity of MRPs with disparate sugar concentration and camellia seed meal; (B) ABTS⁺ radical scavenging ability of MRPs with disparate sugar concentration and camellia seed meal; (C) Hydroxyl radical scavenging ability of MRPs with disparate sugar concentration and camellia seed meal; (D) Lipid peroxidation inhibition assay of MRPs with disparate sugar concentration and camellia seed meal. (E) Changes of DPPH radical scavenging activity in disparate sugar MRPS during continuous in vitro digestion; (F) Changes of ABTS free radical scavenging activity in disparate sugar MRPS during continuous in vitro digestion; (G) Reduction capacity measurement (P > 0.05) in disparate sugar MRPS during continuous in vitro digestion. Data with diverse letters in the same test were statistically significant (P > 0.05).