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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects

Fig. 2

Evaluation of the impact of roasting on phytochemicals and antioxidant capacity of fox nuts. a) Total phenolic content (TPC), b) Total flavonoid content (TFC), c) DPPH % radical scavenging activity, d) FRAP activity. Values are mean of 6 replications; error bars stand for standard deviation. Means sharing different letters show significant difference between the variables based on Independent T-test at P ≤ 0.05

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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