Table 1.
Radical scavenging activities and total anthocyanin contents of M. charantia fruit.
| DPPH a | DMPD a | ABTS a | Total Anthocyanin Contents b | |
|---|---|---|---|---|
| TAMC-A | 4.93 ± 0.24 | 5.04 ± 0.41 | 9.31 ± 0.16 | 27.66 ± 0.91 |
| TAMC-S | 2.55 ± 0.08 | 2.68 ± 0.09 | 8.19 ± 0.09 | 31.04 ± 1.22 |
| TAMC-O | 3.13 ± 0.02 | 5.04 ± 0.02 | 8.56 ± 0.02 | 29.47 ± 0.37 |
| TAMC-N | 7.39 ± 0.10 | 5.41 ± 0.04 | 9.62 ± 0.15 | 24.48 ± 0.58 |
| BHA | 8.94 ± 0.21 | 14.83 ± 0.34 | 8.47 ± 0.19 | X |
| RUT | 17.47 ± 0.17 | 10.69 ± 0.09 | 15.68 ± 0.39 | X |
| TRO | 25.74 ± 0.46 | 29.96 ± 0.68 | 4.18 ± 0.08 | X |
TAMC-A (Total Anthocyanins of M. charantia-August) TAMC-S (Total Anthocyanins of M. charantia-September) TAMC-O (Total Anthocyanins of M. charantia-October) TAMC-N (Total Anthocyanins of M. charantia-November) BHA (Butylated hydroxyanisole), RUT: Rutin, TRO: Trolox. (p > 0.05).
a
SC50 values (µg/mL)
b
mg/L cyanidin-3-glucoside equivalent