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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

Fig. 2

A The plot of PC1 vs. PC2 loadings of analysed attributes. TPC: total phenolic content; FRAP: ferric reducing antioxidant potential; ABTS: 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid); DPPH: 2,2-diphenyl-1-picrylhydrazyl; (B) Scatter plot diagram of samples resulting from PCA in coordinates of PC1 and PC2. MS0: maize/saccharose unfermented 0 h; MS8: maize/saccharose fermented 8 h; MS14: maize/saccharose stored 14 days; MS21: maize/saccharose stored 21 days; MC0: maize/caramel unfermented 0 h; MC8: maize/caramel fermented 8 h; MC14: maize/caramel stored 14 days; MC21: maize/caramel stored 21 days

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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