Figures index

From

Effect of Food Preparation Technique on Antioxidant Activity and Plant Pigment Content in Some Vegetables Species

Violeta Mitic, Vesna Stankov Jovanovic, Marija Dimitrijevic, Jelena Cvetkovic, Gordana Stojanovic

Journal of Food and Nutrition Research. 2013, 1(6), 121-127 doi:10.12691/jfnr-1-6-2
  • Figure 1. Chlorophyll a content in fresh and boiled vegetables
  • Figure 2. Chlorophyll b content in fresh and boiled vegetables
  • Figure 3. Carotenoid content in fresh and boiled vegetables
  • Figure 4. Reducing power of vegetables extracts
  • Figure 5. DPPH radical scavenging activity of vegetables extracts
  • Figure 6. ABTS radical scavenging activity of vegetables extracts
  • Figure 7. Total antioxidant activity measured by FRAP assay