Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from <i>Zea mays</i> L.

<div>(a) Bagasse of “chicha de jora”; (b) FAX dried and milled; (c) yield of the deoiled, destarched, and chemical extraction; (d) solubility of the sample at different temperatures; (e) intrinsic viscosity at different concentration; (f) UV-vis spectrum of the sample.</div>

Journal of Food Quality

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Figure 2: Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from <i>Zea mays</i> L. 

Figure 2 | Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L. 