Table 1.

Feric Reducing Antioxidant power (FRAP), DPPH-, superoxide- and H2O2- scavenging activity of different concentrations of dill, BHT, and Vitamin C (in vitro)

Concentration mg/ml	DPPH radical scavenging activity (%)			FRAP (mM) equivalent to FeSO4 7H2O		Superoxide scavenging activity (%)			H2O2 scavenging (%)
	Dill	Vit C	BHT	Dill	Vit C	Dill	Vit C	BHT	Dill	Vit C	BHT
0.125	64	79	81	1.26	1.57	58	69	65	59	70	63
0.250	67	81	78	1.59	1.75	64	71	69	68	81	66
0.500	70	82	85	1.80	1.90	83	87	83	84	84	80
1.0	86	94	93	2.39	2.65	96	95	92	96	95	95

BHT: butylated hydroxytoluene; Dill: Anethum graveolens