Fig. 3.

Antioxidant activity on dry mass basis: a) DPPH inhibition/%, b) FRAP reduction/%, c) DPPH as TE/(mµol/g), and d) FRAP as Fe²⁺E/(µmol/g) in predigested and digested (initial phase, salivary phase, gastric phase and intestinal phase) spinach lemon juice formulations. Data are presented as mean value±S.D, N=4. Different lower case letters indicate significant differences at p≤0.05 for each phase separately. Capital letters indicate significant differences at p≤0.05 between all phases together. S=spinach, φ(lemon juice)=2, 5, 10 and 20% (L₂, L₅, L₁₀ and L₂₀), DPPH=2,2-diphenyl-1-picrylhydrazyl, FRAP=ferric ion reducing antioxidant power