|
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
|
- Data are presented in mean ± SD.
- aThe ratio of inhibition of free radical by DPPH in percent (I(%))as follows; I (%) = [(Acontrol - Asample)/Acontrol] × 100.
- bFerrous ion-chelating ability as follows; % = [Acontrol-(Asample-Ablank)] /Acontrol × 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.
