Table 4.
% Fe2+ chelating activity of the crude extract, acidic and neutral fraction and oil.
| Sample (µg/100 µL) | % Chelating effect | |||
|---|---|---|---|---|
| Crude extract | Acidic fraction | Neutral fraction | Oil fraction | |
| Ajwain | ||||
| 50 | 49.3 ± 2.4 | 27.0 ± 2.7 | 36.6 ± 2.1 | 19.0 ± 2.7 |
| 100 | 55.0 ± 3.0 | 33.5 ± 1.2 | 42.3 ± 3.0 | 23.5 ± 1.2 |
| 150 | 60.2 ± 3.1 | 40.5 ± 1.7 | 44.2 ± 3.0 | 30.5 ± 1.7 |
| 200 | 66.7 ± 3.1 | 46.5 ± 1.9 | 49.0 ± 2.0 | 36.5 ± 1.9 |
| 250 | 77.7 ± 1.7 | 51.0 ± 1.1 | 57.5 ± 1.0 | 41.0 ± 1.1 |
| Mustard seeds | ||||
| 50 | 35.9 ± 2.1 | 22.5 ± 1.2 | 31.8 ± 2.1 | 12.5 ± 1.2 |
| 100 | 40.6 ± 3.0 | 28.8 ± 2.8 | 37.6 ± 3.0 | 18.8 ± 2.8 |
| 150 | 46.5 ± 2.8 | 32.5 ± 2.00 | 43.3 ± 2.8 | 22.5 ± 2.0 |
| 200 | 53.5 ± 1.7 | 39.5 ± 1.1 | 46.3 ± 1.7 | 29.5 ± 1.1 |
| 250 | 65.4 ± 2.1 | 46.5 ± 1.3 | 50.0 ± 2.1 | 35.5 ± 1.3 |
| Fenugreek | ||||
| 50 | 39.0 ± 2.1 | 18.4 ± 0.5 | 25.5 ± 2.5 | - |
| 100 | 44.0 ± 2.1 | 25.6 ± 1.7 | 30.5 ± 2.1 | - |
| 150 | 49.5 ± 1.5 | 27.6 ± 2.1 | 33.0 ± 1.5 | 17.6 ± 2.1 |
| 200 | 53.5 ± 1.8 | 33.3 ± 1.3 | 39.0 ± 2.0 | 23.3 ± 1.3 |
| 250 | 61.0 ± 1.5 | 41.0 ± 3.0 | 46.0 ± 1.6 | 30.0 ± 3.0 |
| Poppy seeds | ||||
| 50 | 33.0 ± 1.9 | 17 ± 0.8 | 22.0 ± 1.9 | - |
| 100 | 39.0 ± 1.9 | 21 ± 1.2 | 25.0 ± 1.9 | - |
| 150 | 41.0 ± 1.9 | 26 ± 2.1 | 29.0 ± 1.9 | 16 ± 2.1 |
| 200 | 49.6 ± 1.9 | 31 ± 2.9 | 32.6 ± 1.9 | 20 ± 2.9 |
| 250 | 56.4 ± 1.7 | 36 ± 3.1 | 39.4 ± 1.7 | 25 ± 3.1 |
Results are expressed as mean ± standard deviation (n = 3). Values with in a column and with in a row were all significantly different (p < 0.05).