Journal of Food Quality / 2017 / Article / Fig 2

Research Article

Antioxidant and Cytotoxicological Effects of Aloe vera Food Supplements

Figure 2

Antioxidant capacity of different starting products at the concentrations of 5 g/L for ILG, ILB, and ILF and 10 g/L for WLP (i.e., 1x) and HTST-juice measured as FRAP (dark grey), ABTS (grey), and DPPH (light grey). Values are expressed as mean ± 1,96SEM (–9). Letters indicate statistically significant differences.