Journal of Food Quality / 2018 / Article / Fig 1

Research Article

Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Figure 1

Effect of aqueous Rheum rhizome extracts on total phenol (a) and flavonoid (b) contents. The concentrations of total phenolic compounds and flavonoids are calculated according to standard curves of gallic acid and catechin and expressed as milligrams of gallic acid equivalent (GAE) and catechin per milliliter of aqueous Rheum rhizome extract. Values are expressed as the mean ± standard deviation (SD) (). Bars with different letters indicate significant differences ().