Skip to main content

Advertisement

Table 4 Antioxidant activities of ethanol extracts of the herbs

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

Herbs (Ethanol 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 + 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
  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.
  4. cFerric reducing antioxidant power was expressed in gram of chlorogenic acid power (CPE) per milligram 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.