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. 2022 Jul 9;14(14):2829. doi: 10.3390/nu14142829

Figure 1.

Figure 1

Antioxidant capacity of food obtained after in vitro digestion of selected foods. DPPH expressed as mmol Trolox equivalents/kg(L) of food; Folin–Ciocalteu (FC) expressed as mg equivalents of gallic acid/kg(L) of food; FRAP expressed as mmol Trolox equivalents/kg(L) of food. Diamonds represent the mean antioxidant capacity of each group. Dots represent the antioxidant capacity of each food within the group. Statistical analysis was performed via Kruskal–Wallis test. Each of the groups were compared to the average of all of them (i.e., base-mean). Statistic labels: *: p < 0.05, **: p < 0.01, ***: p < 0.001, ****: p < 0.0001, ns: not significant.