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. 2023 Mar 14;12(6):1245. doi: 10.3390/foods12061245

Table 1.

Antioxidant activity of vitamin C in vitro.

T-AOC (µmol/mL) Hydroxyl
Radical Scavenging Rate (%)
Superoxide Anion Scavenging Rate (%) DPPH Free Radical Scavenging Rate (%) ABTS Free Radical Scavenging Rate (%)
7.41 ± 0.03 64.29 ± 3.72 98.79 ± 0.26 92.31 ± 0.63 84.46 ± 1.07

Results expressed as mean ± standard deviation (n = 3).