Figure 8From: Bioprotective properties of seaweeds: In vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content Correlation between the contents of total phenols in seaweeds and their antioxidant capacity as determined by Antioxidant Assay (AA) using DPPH method (A), Lipid peroxidation (B), Nitric oxide method (C), Hydroxyl radical method (D), FRAP method (E) and Reducing power (F). Back to article page