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Fig. 1 | Food Production, Processing and Nutrition

Fig. 1

From: Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products

Fig. 1

a Total phenolic content b FRAP antioxidant activity c DPPH radical scavenging activity of chili product during storage. Here, FRAP = ferric reducing antioxidant power; DPPH = 2,2-Diphenyl-1-picrylhydrazyl; EC50 = effective concentration; GAEq. and AAEq. are gallic acid and ascorbic acid equivalents; GCPP = Green chili powder product; FGCP = Fresh green chili product; RCPP = Red chili powder product and FRCP = Fresh red chili product respectively. Data represented in triplicates as mean ± SD of three replicates and different letters above the bar indicate statistical differences in the samples, whereas similar letters show no significant difference (p < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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