Table 4.
Antioxidant activity of fennel, parsley, and lavender essential oils using the corresponding concentrations (A = 5 g/L, B = 10 g/L, C = 20 g/L, D = 50 g/L) measured by FRAP method.
| FRAP | ||||
|---|---|---|---|---|
| TEAC ¥ (mmol/L Trolox) | ||||
| A | B | C | D | |
| Foeniculum vulgare | 0.19 aB ± 0.01 | 0.26 bB ± 0.03 | 0.31 cB ± 0.01 | 0.37 dB ± 0.02 |
| Petroselinum crispum | 0.40 aC ± 0.00 | 0.56 bC ± 0.07 | 0.82 cC ± 0.06 | 0.93 dC ± 0.07 |
| Lavandula officinalis | 0.14 aA ± 0.02 | 0.18 bA ± 0.02 | 0.23 cA ± 0.02 | 0.24 cA ± 0.01 |
| BHT | 2.08 aD ± 0.05 | 2.57 bD ± 0.09 | 2.94 cD ± 0.06 | 3.39 dD ± 0.05 |
¥ (TEAC): Trolox equivalent antioxidant capacity; Values followed by the same small letter within the same line are not significantly different (p > 0.05) according to Tukey’s Multiple Range Test; Values followed by the same capital letter within the same column are not significantly different (p > 0.05) according to Tukey’s Multiple Range Test.