Control:Article Title: Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran
Article Snippet: Food and Bioprocess Technology, 1–11. https://doi.org/10.1007/s11947-023-03164-4 Figures Page 25/35 Figure 1 Box-Whisker plot depicting different concentrations of phytochemicals and total soluble sugar content between control and treated groups: (a) total phenolic content (b) total avonoid content, (c) avonol content, and (d) Total soluble sugar content Page 26/35 Figure 2 Box-Whisker plot representing the antioxidant status based on concentration between control and treated groups: (a) DPPH free radical scavenging activity (b) ABTS free radical scavenging activity, (c) Total antioxidant capacity, (d) Ferric reducing antioxidant power, (e) Cupric reducing antioxidant capacity, (f) Ferrous ion chelating activity, (g) Ascorbic acid content Page 27/35 Figure 3 Correlation analysis between the phytochemicals and antioxidants: the heat map of the different parameters portrays high to low correlation on the basis of correlation coe cient ranging from -0.9 to 1.
Concentration Assay:Article Title: Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran
Article Snippet: Food and Bioprocess Technology, 1–11. https://doi.org/10.1007/s11947-023-03164-4 Figures Page 25/35 Figure 1 Box-Whisker plot depicting different concentrations of phytochemicals and total soluble sugar content between control and treated groups: (a) total phenolic content (b) total avonoid content, (c) avonol content, and (d) Total soluble sugar content Page 26/35 Figure 2 Box-Whisker plot representing the antioxidant status based on concentration between control and treated groups: (a) DPPH free radical scavenging activity (b) ABTS free radical scavenging activity, (c) Total antioxidant capacity, (d) Ferric reducing antioxidant power, (e) Cupric reducing antioxidant capacity, (f) Ferrous ion chelating activity, (g) Ascorbic acid content Page 27/35 Figure 3 Correlation analysis between the phytochemicals and antioxidants: the heat map of the different parameters portrays high to low correlation on the basis of correlation coe cient ranging from -0.9 to 1.
Activity Assay:Article Title: Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran
Article Snippet: Food and Bioprocess Technology, 1–11. https://doi.org/10.1007/s11947-023-03164-4 Figures Page 25/35 Figure 1 Box-Whisker plot depicting different concentrations of phytochemicals and total soluble sugar content between control and treated groups: (a) total phenolic content (b) total avonoid content, (c) avonol content, and (d) Total soluble sugar content Page 26/35 Figure 2 Box-Whisker plot representing the antioxidant status based on concentration between control and treated groups: (a) DPPH free radical scavenging activity (b) ABTS free radical scavenging activity, (c) Total antioxidant capacity, (d) Ferric reducing antioxidant power, (e) Cupric reducing antioxidant capacity, (f) Ferrous ion chelating activity, (g) Ascorbic acid content Page 27/35 Figure 3 Correlation analysis between the phytochemicals and antioxidants: the heat map of the different parameters portrays high to low correlation on the basis of correlation coe cient ranging from -0.9 to 1.
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