Table 2.
Antioxidant activity of white and red clover flowers extracts.
| ABTS Test IC50 (μg/mL) |
DPPH Test IC50 (μg/mL) |
β-carotene Bleaching Test IC50 (μg/mL) |
FRAP Test μM Fe(II)/g |
||
|---|---|---|---|---|---|
| Edible flowers | 30 min | 60 min | |||
| T. pratense | 149.8 ± 4.2 *** | 34.0 ± 1.6 *** | 7.9 ± 2.9 *** | 11.0 ± 1.1 *** | NA |
| T. repens | 21.4 ± 2.5 *** | 10.3 ± 1.2 | 16.1 ± 2.4 *** | 18.4 ± 2.8 *** | 44.2 ± 4.5 *** |
| Positive controls | |||||
| Ascorbic acid | 1.7 ± 0.3 | 5.0 ± 0.8 | |||
| Propyl gallate | 1.0 ± 0.04 | 1.0 ± 0.05 | |||
| BHT | 63.2 ± 4.3 | ||||
Data are expressed as mean ± S.D. (n = 3). One-way ANOVA *** p < 0.0001 followed by a multicomparison Dunnett’s test: *** p < 0.01 compared with positive control. NA: not active.