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. 2023 Jan 1;12(1):178. doi: 10.3390/foods12010178

Figure 5.

Figure 5

DPPH assay of Bentong ginger extracted using (a) hot water (H), (b) aqueous (A), and (c) ethanol (E) solvents via sun (S)-, oven (O)-, vacuum (V)- and freeze (Z)-drying methods. Fresh ginger (F) was used as the control. Changes were calculated based on the respective fresh ginger samples. Bars with different letters are significantly different. Sample F-H = Fresh ginger (Control) with hot water, and sample Z-E is freeze-drying with ethanol.