The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

<div>The DPPH and the hydroxyl radical <svg height="14.6307pt" id="M63" style="vertical-align:-3.834001pt" version="1.1" viewbox="-0.0498162 -10.7967 32.7694 14.6307" width="32.7694pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M300 -147C201 -63 143 98 143 270S200 602 300 686L282 710C136 610 70 450 70 271V270C70 89 136 -72 282 -170L300 -147Z" id="g113-41"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="346" vert-adv-y="346"></glyph.data></g><g transform="matrix(.0091,0,0,-0.0091,4.498,-5.741)"><path d="M333 262C333 337 270 397 193 397S54 337 54 262S116 127 193 127S333 187 333 262Z" id="g54-74"></path><glyph.data ascent="3443" descent="-2856" horiz-adv-x="385" vert-adv-y="385"></glyph.data></g><g transform="matrix(.013,0,0,-0.013,8.513,0)"><path d="M381 665C170 665 44 498 44 318C44 125 188 -15 369 -15C552 -15 703 117 703 333C703 534 550 665 381 665ZM359 629C491 629 601 517 601 306C601 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Journal of Chemistry

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Figure 1

Figure 1: The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid 