Table 1.
Total phenolic and flavonoid content and total antioxidant capacity of the Mexican marigold ethanolic extract.
| Parameter | Mean ± SEM |
|---|---|
| Total phenolic content (mg GAE/g extr) | 81.1 ± 10.6 |
| Total flavonoid content (mg catechin/g extr) | 23.17 ± 4.26 |
| FRAP (μM trolox/g extr) | 1475.3 ± 122.5 |
| DPPH (μM trolox/g extr) | 1950.3 ± 211.1 |
| ABTS (μM trolox/g extr) | 977.7 ± 62.4 |
ABTS: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method. DPPH: 2,2-diphenyl-1-picrylhydrazyl free radical method. extr: extract. GAE: Gallic acid equivalent. FRAP: ferric-reducing antioxidant power assay.