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. 2022 Feb 26;11(5):702. doi: 10.3390/foods11050702

Figure 7.

Figure 7

Antioxidant capacity of crackers (expressed as mg Trolox per mg dry extract of fortified crackers) with different levels of insect flour (green) and T. molitor flour. Dark bars for the DPPH method and light bars for the FRAP method. Results are expressed as mean ± standard deviation (n = 3). Different letters correspond to significant differences (p < 0.05) between samples.