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. 2022 Mar 18;11(6):866. doi: 10.3390/foods11060866

Figure 4.

Figure 4

Effects of different ultrasonic conditions on polysaccharides, total phenols, total flavonoids and antioxidant capacity of Cistanche. Ultrasound conditions: 1 (UN-sonicated), 2 (US 25 min, 40 kHz, 180 W), 3 (US 35 min, 40 kHz, 180 W), 4 (US 45 min, 40 kHz, 180 W), 5 (US 35 min, 20 kHz, 180 W), 6 (US 35 min, 60 kHz, 180 W), 7 (US 35 min, 40 kHz, 150 W), 8 (US 35 min, 40 kHz, 210 W). The vertical bars indicate the standard deviation from the mean. The letters reveal significant differences (p < 0.05) according to the Duncan test.