Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Figure 7

Percent DPPH inhibition assay of various individual probiotic strains; (a) Lacticaseibacillus rhamnosus NCDC347; concentrations of mango peel powder (MPP) (b) Limosilactobacillus fermentum NCDC143 during 48 h of incubation at 35 ± 2°C. Different lowercase letters indicate a significant difference () based on the concentration of MPP (0%, 2.5%, and 5%) within the same incubation time points. Various uppercase letters indicate significant differences within the same concentrations at different incubation time points. Data are represented as mean values ± standard error (n = 3).

(a)

(b)