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. 2022 Jul 11;11(14):2049. doi: 10.3390/foods11142049

Figure 3.

Figure 3

DPPH (A,B), ABTS•+ (C,D), ORAC (E,F) and FRAP (G,H) values for free phenolic fraction (FP) and bound phenolic fraction (BP) of different wheat grain (WG) and wheat bran (WB) samples. Results were expressed in μmol TE 100 g−1 of d.m for DPPH, ABTS•+, ORAC and Fe E 100 g−1 of d.m for FRAP. Different letters indicate significant differences (p < 0.05). Abbreviations: WG LP: wheat grain low protein; WG MP: wheat grain medium protein and WG HP: wheat grain high protein, WB LP: wheat bran low protein; WB MP: wheat bran medium protein and WB HP: wheat bran high protein, d.m.: dry matter.