Journal of Food Quality / 2019 / Article / Fig 3

Research Article

Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia

Figure 3

Principal component analysis of the antioxidant and in vitro anti-inflammatory capacities of S. buxifolia extracts by different solvents (dichloromethane: CH2Cl2; chloroform: CHCl3; ethanol: EtOH; distilled water: H2O; acetone: Me2CO; and methanol: MeOH). PCAs show the first (PC1) and second (PC2) principal components.