Figure 5. Antioxidant activity in food extracts expressed as equivalent of stdAO concentration measured by the reduction of the radical DPPH•. Equivalent concentrations of ascorbic acid, phloroglucinol and N-acetylcysteine in lemon, tea and garlic, respectively were calculated from results shown in Table 2. Results were presented as mean ± SD (n = 3).

From

Relationship between Antioxidant Capacity and Food Chemistry

Caroline Gaucher, Pierre Leroy, Ariane Boudier

World Journal of Chemical Education. 2017, 5(2), 78-85 doi:10.12691/wjce-5-2-7