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. 2023 Mar 15;12(6):1251. doi: 10.3390/foods12061251

Table 4.

Free radical scavenging ability of five regions of IPPO.

Ningqiang Xuancheng Xingyi Mianyang Liangshan
ABTS (μmol TE/100 g) 387.88 ± 2.37 a 240.45 ± 5.95 c 353.19 ± 5.95 b 177.82 ± 4.74 d 241.23 ± 2.37 c
DPPH (μmol TE/100 g) 288.01 ± 3.74 a 227.62 ± 8.65 c 278.10 ± 1.87 b 149.30 ± 6.49 d 226.44 ± 0.71 c
FRAP (μmol TE/100 g) 259.38 ± 7.81 b 194.06 ± 2.5 c 280.94 ± 1.88 a 133.13 ± 1.56 d 199.69 ± 1.25 c
ORAC(μmol TE/100 g) 204.24 ± 1.63 ab 190.22 ± 6.78 c 212.37 ± 0.16 a 200.67 ± 5.13 bc 95.77 ± 9.60 d

Each value is expressed as the mean ± standard deviation (n = 3). Superscripts with different letter in the same row was statistically significant (p < 0.05). ABTS, 2,2′-diazobis (3-ethyl benzothiazoline -6-sulfonic acid) diammonium salt free radical scavenging capacity; DPPH, 2,2-diphenyl-1-trinitrohydrazine free radical scavenging capacity; FRAP, reduction antioxidant potential of ferric iron; ORAC, oxygen free radical absorption capacity.