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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Fig. 1

Antioxidant capacity of soy and oat beverages during shelf life. Total phenolic content (a) was estimated with Folin-Ciocalteau reagent in hydroalcoholic extracts of the two beverages. Values are expressed as milligrams of gallic acid equivalents (GAE) per 100 mL of sample. In the ABTS assay (b), antioxidant capacity is expressed as μM Trolox equivalents/mL product (TEAC). Trolox C was used as standard molecule for the assay. In the DPPH assay (c), antioxidant capacity is expressed as percentage of DPPH scavenging capacity. * p < 0.05, ** p < 0.01

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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