Table 3.
Antioxidant activity of essential oils in three different assays
| Essential oils (IC50 mg ml−1) | Standard antioxidants (IC50 μg mL–1) | ||||||
|---|---|---|---|---|---|---|---|
| MSa | SO | AA | TS | CC | Quercetin | BHT | |
| DPPH | 1.28 ± 0.01 | 2.58 ± 0.14 | 7.49 ± 0.41 | 0.21 ± 1.17 | 1.05 ± 0.15 | 1.07 ± 0.01 | 4.21 ± 0.08 |
| Reducing power | 1.27 ± 0.03 | 4.65 ± 0.18 | 40.00 ± 0.54 | 0.23 ± 0.67 | 2.68 ± 0.09 | 2.29 ± 0.12 | 7.09 ± 0.10 |
| β-Carotene bleaching | 1.40 ± 0.05 | 0.47 ± 0.12 | 0.46 ± 0.14 | 0.21 ± 1.74 | 0.63 ± 0.16 | 0.95 ± 0.02 | 4.30 ± 0.33 |
| ABTS | 1.06 ± 2.23 | 0.72 ± 1.39 | 1.19 ± 1.24 | 0.15 ± 0.36 | 0.91 ± 0.52 | 2.70 ± 0.21 | 2.80 ± 0.01 |
Values represent means ± standard deviations for triplicate experiments
aCodes for the species are given in Table 1