Table 3.

Antioxidant capacity of PCD extract powder prepared with 0.5% (w/v) maltodextrin by DPPH radical scavenging activity.

Solvent and conditions	% RSA	References
Ethanol (2 h, 70 °C)	75.8 ± 2.6	Current study
Ascorbic acid	93.7 ± 0.4	Current study
Gallic acid	96.8 ± 0.7	Current study
Ethanol (cold maceration method for 72 h at room temperature)	73.4	Subramanian et al.23
Methanol (periodic shaking for 5 days, at room temperature)	54.4	Fazal et al.82
Methanol (periodic shaking for 1 week at room temperature)	83.0	Ghous et al.83
Boiling water (15 min, 80 °C)	62.6	Jeytawan et al.76

PCD Phak Chiang Da, RSA radical scavenging activity.