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Applied Biological Chemistry
Fig. 5 | Applied Biological Chemistry

Fig. 5

From: Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Fig. 5

Comparison of the antioxidant properties of the FH06 extract before and after adjusting the pH to 7.0. A Total antioxidant capacity (FRAP value); B DPPH·scavenging rate. Data are expressed as the mean ± standard deviation (SEM). "Con" means the supernatant stock before and after fermentation; "pH treatment" refers to adjusting the supernatant stock before and after fermentation with a saturated NaOH solution to a pH of 7.0. Note: different letters indicate significant differences among groups after pH adjustment (P < 0.05)

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