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. 2021 Dec 7;26(24):7429. doi: 10.3390/molecules26247429

Figure 1.

Figure 1

TPC and antioxidant activity and skin protective properties of cocoa samples. (a) FRAP-value; (b) ORAC-value; (c) Total phenolic content. BS: cocoa bean shell; CO: ordinary cocoa bean; KA: Kojic acid; MC: musty cocoa bean; OA: oleanolic acid; PA: pasilla; PH: cocoa pod husk; PR: premium cocoa bean; and SQ: second quality cocoa bean. Different letters indicate significant differences (p < 0.05) between cocoa samples (Bonferroni’s multiple comparison test). For each cocoa sample, asterisk denotes significantly difference in comparison with the control PR (Dunnett’s multiple comparison test; * p < 0.05, ** p < 0.01 and *** p < 0.001).