Table 9.
The antioxidant activity of oats using FRAP, ORAC, ABTS+, and DPPH assays.
| FRAP | Source | ORAC | Source | ABTS+ | Source | DPPH | Source |
|---|---|---|---|---|---|---|---|
| 7.4–11.1 mg/g | [127] | 27.7–31.8 µM·TE/g | [96] | 12.1 mg·TE/g | [128] | 76.92–237.14% | [129] |
| 110.5–212.6 µmol Fe2+/g | [129] | 11.0–28.0 µmol·TE/g | [13] | 1.7–3.0 µmol·TE/g | [131] | 506.8–532.8 mg·TE/kg | [88] |
| 104.5–298.8 µmol·TE/100 g | [130] | 32.9–117.9 µmol·TE/g | [131] | 0.8–3.5 mg Trolox/g | [133] | 152.4–280.1 µmol·TE/100 g | [91] |
| 160.8–262.2 µmol·TE/100 g | [91] | 17.1–25.6 µmol TE/g | [92] | IC50 (6.9–8.4 µg/ml) | [83] | 24.3–55.9% | [38] |
| 12.7–21.3 mg AAE/g | [33] | 88.4–99.5% | [121] | 11.2–18.3% | [93] |
“—” represents the values that the authors did not report. TE: Trolox equivalent; QE: quercetin equivalent; IC50: half maximal concentration; AAE/g: ascorbic acid equivalent; FRAP: ferric ions (Fe3+) reducing antioxidant power; ORAC: oxygen radical absorbance capacity; ABTS+: 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) free radical; DPPH: 1, 1-diphenyl-2-picrylhydrazyl.