Figure 4. Comparison of the antioxidant activity of the phenolic extract from walnut shells with BHA, and TBHQ by FRAP assay

From

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Walnut Shells and Characterization of Their Antioxidant Activities

Shusheng Wang, Wenyi Fu, Hannah Han, Milan Rakita, Qingyou Han, Qin Xu

Journal of Food and Nutrition Research. 2020, 8(1), 50-57 doi:10.12691/jfnr-8-1-7