Figure 3. DPPH scavenging activity and polyphenol content of melon whole before and after bioconversion. A) DPPH scavenging activity of Cucumis melo L. whole B) Polyphenol contents of Cucumis melo L. whole. N, non-treatment; S, sonication; NB. non-treatment + bioconversion; SB, sonication + bioconversion; NCA, non-treatment + citric acid treatment; SCA, sonication + citric acid treatment. Data are expressed as mean ± SEM. Values with different letters differ significantly at p<0.05

From

Enhancing Antioxidant Activity and Polyphenol Content of Prebiotic Cucumis Melo L. Byproducts through Probiotic Bioconversion Using Lentilactobacillus kefiri DH5

Subin Hwang, Kun-Ho Seo, Hyunsook Kim

Journal of Food and Nutrition Research. 2025, 13(11), 421-427 doi:10.12691/jfnr-13-11-2