Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods

Figure 4

Chemical structures of the main chemical constituents of apricot, black currant, and grape pomace extracts. (a) Caffeic acid. (b) Gallic acid. (c) Chlorogenic acid. (d) Quercetin. (e) Ascorbic acid. (f) (+)-Catechin.

(a)

(b)

(c)

(d)

(e)

(f)