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Fig. 1 | Bioresources and Bioprocessing

Fig. 1

From: Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water

Fig. 1

Antioxidant activity of oilseed cakes extracts. Blue bars: ferric reducing antioxidant power (FRAP, results expressed in mg ascorbic acid equivalents/g dry weight); Red bars: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH-RSA, results expressed in mg Trolox equivalents/g dry weight); Green bars: 2,2-azinobis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt assay (ABTS, results expressed in mg ascorbic acid equivalents/g dry weight) assays. Results are expressed as mean ± standard deviation (n = 3). Subcritical water extraction carried out with a solid to solvent ratio of 1:30 (w/v), 1 h at 160 °C with (1) 20 bar N2, (2) 20 bar N2 with 0.05 M HCl, (3) 20 bar CO2

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