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

Table 4 Antioxidant activities of ethanol extracts of the herbs

Herbs (Ethanol 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	+	95.78 ± 0.26	77.32 ± 5.80	81.86 ± 0.63	15.43 ± 0.24	7.67 ± 0.17	79.23 ± 0.21
H2	+	53.09 ± 0.13	120.02 ± 2.55	51.77 ± 5.63	-	-	36.58 ± 0.28
H3	+	36.98 ± 0.65	32.22 ± 1.41	57.96 ± 4.38	16.65 ± 0.23	8.08 ± 0.16	31.48 ± 0.28
H4	-	28.93 ± 1.57	62.32 ± 0.99	20.70 ± 8.00	99.84 ± 3.48	60.72 ± 2.40	7.41 ± 0.32
H5	+	56.80 ± 0.13	53.32 ± 1.56	30.58 ± 9.46	8.78 ± 0.10	4.76 ± 0.07	14.08 ± 0.49
H6	+	15.15 ± 0.05	46.52 ± 0.14	22.04 ± 7.40	73.19 ± 0.28	43.49 ± 0.19	10.43 ± 0.07
H7	+	78.56 ± 0.52	59.62 ± 1.41	72.71 ± 6.46	28.81 ± 1.21	10.92 ± 0.83	58.18 ± 0.14
H8	-	21.43 ± 0.39	29.02 ± 3.11	36.85 ± 8.31	3.44 ± 0.06	0.92 ± 0.04	10.13 ± 0.07
H9	-	34.85 ± 0.26	194.02 ± 13.29	67.35 ± 8.89	-	-	43.26 ± 0.18
H10	+	161.15 ± 0.52	449.6 ± 14.14	238.94 ± 13.77	11.82 ± 0.86	-	39.61 ± 0.11
H11	+	21.70 ± 0.26	17.62 ± 1.41	4.42 ± 2.50	42.86 ± 0.58	26.23 ± 0.40	7.13 ± 0.14
H12	-	166.15 ± 0.26	117.82 ± 1.13	81.42 ± 0.00	38.28 ± 0.40	22.65 ± 0.28	87.52 ± 0.02
H13	-	8.60 ± 0.05	36.02 ± 0.57	2.65 ± 2.50	-	-	3.56 ± 0.11
H14	-	36.61 ± 0.39	35.12 ± 0.99	54.42 ± 3.13	38.66 ± 0.02	23.41 ± 0.01	14.16 ± 0.11
H15	+	56.61 ± 0.39	73.42 ± 3.96	75.66 ± 3.13	13.81 ± 0.24	7.71 ± 0.17	55.33 ± 0.21

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.
^cFerric reducing antioxidant power was expressed in gram of chlorogenic acid power (CPE) per milligram 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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