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. 2018 Jan 10;9(1):70–80. doi: 10.1080/21501203.2017.1423126

Table 7.

Percentages of the antioxidant activity of the isolated volatile constituents, proteins and carbohydrates.

Inhibition percentages (%) at different concentrations
Concentration
Treatment
10 µg 50 µg 100 µg
Volatile constituents 29.62 63.12 70.37
Proteins 3.70 14.81 33.00
Carbohydrates 3.00 18.00 23.00

Data are inhibition percentages (%) of DPPH--free radicals at different concentrations.