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Table 3 Antioxidant activities of hot water extracts of the herbs

From: Antioxidant and anti-inflammatory activities of selected medicinal plants and fungi containing phenolic and flavonoid compounds

Herbs (Hot water extract) Scavenging activity on yeastd Phenol content (GAE μg/mg) Flavonoid content (QE μg/mg) DPPH I(%)a Ferrous ion-chelating ability Ferric-reducing antioxidant power (CPEcmg/g)
      %b EDTA equivalent (μg/mL)  
H1 + 51.24 ± 0.13 200.08 ± 10.18 61.95 ± 1.25 70.85 ± 0.23 44.60 ± 0.16 53.31 ± 0.11
H2 + 51.80 ± 0.39 98.62 ± 2.83 72.57 ± 0.00 31.56 ± 0.35 18.85 ± 0.24 34.78 ± 0.14
H3 + 42.63 ± 0.00 146.88 ± 3.96 69.91 ± 0.00 20.21 ± 0.08 12.74 ± 0.05 50.91 ± 0.25
H4 + 57.26 ± 0.00 78.12 ± 1.27 63.27 ± 0.63 61.70 ± 1.27 33.15 ± 0.87 31.08 ± 0.14
H5 + 21.80 ± 0.71 32.02 ± 7.92 10.62 ± 1.25 48.98 ± 0.17 31.25 ± 0.12 23.31 ± 0.18
H6 + 12.69 ± 0.08 14.52 ± 3.25 11.50 ± 0.00 21.79 ± 0.13 11.86 ± 0.09 12.46 ± 0.18
H7 + 137.35 ± 0.13 532.48 ± 8.49 65.04 ± 0.63 143.50 ± 2.11 83.23 ± 1.45 56.72 ± 0.57
H8 + 47.91 ± 0.39 180.88 ± 5.66 66.37 ± 6.26 18.77 ± 0.34 11.36 ± 0.23 49.23 ± 0.21
H9 + 100.04 ± 0.52 79.12 ± 2.69 52.65 ± 30.66 106.16 ± 1.37 65.87 ± 0.94 103.92 ± 1.13
H10 + 68.19 ± 0.52 170.88 ± 2.83 58.41 ± 0.00 138.03 ± 1.20 83.98 ± 0.83 42.71 ± 0.18
H11 + 23.07 ± 0.20 26.52 ± 11.46 50.88 ± 1.88 22.15 ± 0.10 14.01 ± 0.07 20.98 ± 0.28
H12 + 93.56 ± 0.26 33.62 ± 5.09 76.99 ± 0.00 26.05 ± 0.30 16.09 ± 0.21 74.43 ± 0.35
H13 + 5.21 ± 0.03 9.92 ± 4.95 7.08 ± 6.26 13.92 ± 0.29 7.94 ± 0.20 2.96 ± 0.18
H14 - 101.89 ± 0.52 265.28 ± 9.62 76.11 ± 2.50 241.06 ± 2.30 144.82 ± 1.58 84.02 ± 0.99
H15 - 200.04 ± 0.52 276.48 ± 6.22 69.91 ± 2.50 15.18 ± 0.11 9.46 ± 0.07 54.36 ± 0.04
  1. Data are presented in mean ± SD.
  2. aThe ratio of inhibition of free radical by DPPH in percent (I(%))as follows; I (%) = [(Acontrol - Asample)/Acontrol] × 100.
  3. bFerrous ion-chelating ability as follows; % = [Acontrol-(Asample-Ablank)] /Acontrol × 100 (Chelating effect of EDTA (50ug/mL) as positive control is 100%).
  4. cFerric reducing antioxidant power was expressed in milligram of chlorogenic acid power (CPE) per gram of dry weight.
  5. dYeast oxidative stress was measured on the basis of survival of yeast cells (yeast growth) after treatment of H2O2, +: active; -: not active.