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Fig. 3 | Food Production, Processing and Nutrition

Fig. 3

From: Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

Fig. 3

Phenolic content of tapuy wine and lees and their antioxidant activities. A *** indicates a p-value less than 0.001 and an n.s. indicates no significant difference. a Mean phenolic content of tapuy wine and lees. The phenolic content was determined using the Folin-Ciocalteu assay. b DPPH assay of tapuy wine and lees (IC50). IC50 values were determined using a DPPH assay. The IC50 values indicate the minimum concentration of the wine or lees sample that elicits a 50% inhibition of decolorization of DPPH from a purple to a clear solution. c FRAP assay of tapuy wine and lees (EC50). EC50 values were determined using a FRAP assay. The EC50 values indicate the minimum concentration of the wine or lees sample that elicits a 50% change from clear to an intense, blue-colored solution

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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