Table 2. Antioxidant interactive effects of 45 combinations of standard antioxidant compounds and extracts before and after the simulated digestion.
| RUV(%) | Concentration range | Act (0–4.00) |
IsoAct (0–4.00) |
ChA (0–4.50) |
CA (0–7.00) |
O. fragrans (0–350.00) |
|||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| After | Before | After | Before | After | Before | After | Before | After | Before | ||
| C | 0–4.00 | 0.26 | 0.24 | 0.08 | 0.85 | 0.12 | 0.10 | 0.48* | 0.99 | 0.11 | 0.30 |
| EC | 0–3.50 | 0.12 | 0.25 | 0.19 | 0.51 | 0.77* | 0.36 | 0.42* | 1.03 | 0.16 | 0.63 |
| ECG | 0–6.50 | 0.30 | 0.22 | 0.39* | 0.72 | 0.65* | 0.71 | 0.85* | 1.88 | 0.01 | 0.24 |
| EGC | 0–3.00 | 0.09 | 0.22 | 0.06 | 0.12 | 0.50* | 0.62 | 0.37* | 0.22 | −0.01 | 0.05 |
| EGCG | 0–5.00 | 0.05 | 0.07 | 0.12 | 0.06 | 0.51* | 0.29 | −0.47* | 0.34 | 0.11 | 0.20 |
| GA | 0–2.00 | 0.54* | 0.06 | 0.02 | 0.04 | 0.09 | 0.90 | −0.36* | 0.79 | −0.12 | 0.27 |
| GC | 0–7.00 | 0.14 | 0.12 | 0.34* | 2.21 | 0.75* | 0.71 | −0.21* | 0.64 | 0.09 | 1.36 |
| GCG | 0–2.50 | 0.06 | 0.13 | 0.09 | 0.48 | 0.55* | 0.60 | 0.31 | 0.68 | 0.43* | 0.28 |
| Tea | 0–300.00 | 0.17 | 0.11 | 0.36* | 0.28 | 0.37* | 1.73 | −0.59* | 0.17 | 0.15 | 0.23 |
The concentration ranges used for each case were showed in μg for the final reaction volume (250 μL). The degree of antioxidant interactive effects (RUV) was computed as described in Eq. (5). *Value was significantly different from the control at P < 0.05. Each sample was combined with itself, and the results were used simply as a control.