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

Table 3 Antioxidant activities of hot water extracts of the herbs

Herbs (Hot water extract)	Scavenging activity on yeast^d	Phenol content (GAE μg/mg)	Flavonoid content (QE μg/mg)	DPPH I(%)^a	Ferrous ion-chelating ability		Ferric-reducing antioxidant power (CPE^cmg/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

Data are presented in mean ± SD.
^aThe ratio of inhibition of free radical by DPPH in percent (I(%))as follows; I (%) = [(A_control - A_sample)/A_control] × 100.
^bFerrous ion-chelating ability as follows; % = [A_control-(A_sample-A_blank)] /A_control × 100 (Chelating effect of EDTA (50ug/mL) as positive control is 100%).
^cFerric reducing antioxidant power was expressed in milligram of chlorogenic acid power (CPE) per gram of dry weight.
^dYeast oxidative stress was measured on the basis of survival of yeast cells (yeast growth) after treatment of H₂O₂, +: active; -: not active.

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