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. 2023 Dec 28;13(1):110. doi: 10.3390/foods13010110
ROS Reactive oxygen species
HCl Chlorhydric acid
HPLC High-pressure liquid chromatography
UV–Vis Ultraviolet-visible
TPC Total phenolic content
TFC Total flavonoid content
TAC Total anthocyanin content
TTC Total tannin content
AC Antioxidant capacity
TEAC Trolox Equivalent Antioxidant Capacity assay
GAE Gallic acid equivalents
CAE Catechin equivalents
PE Pelargonidin-3-glucoside equivalents
TAE Tannic acid equivalents
TE Trolox equivalents
FW Fresh weight
DAD Diode array detector
HepG2 Human hepatocellular carcinoma cells
MTT 3-(4,5-Dimethylthiazol-2-Yl)-2,5-Diphenyltetrazolium Bromide
AAPH 2,2’-Azobis (2-amidinopropane) dihydrochloride
SOD Superoxide dismutase
CAT Catalase
GR Glutathione reductase
GT Glutathione-S-transferase
GSH Reduced glutathione
T-BARS Thiobarbituric acid-reactive substance
NBT NADH-phenazine-methosulfate-nitroblue tetrazolium
GSSG Oxidized glutathione
CDNB 1-chloro-2,4-dinitrobenzene
DTNB 5,5′-dithiobis-(2-nitrobenzoic acid)
TBA 2-thiobarbituric acid
PCA Principal Component Analysis