. 2018 Mar 26;27(4):1085–1092. doi: 10.1007/s10068-018-0359-4

Table 2.

Antioxidant activity of Baizhi roots by four drying methods

Drying methods	Total phenolic acid content (mg/g)	DPPH radical scavenging capacity IC50 value (mg/mL)	Fe²⁺ chelating capacity IC50 value (mg/mL)
Freeze-dried	1.24 ± 0.26^1c	23.93 ± 9.39^2b	3.12 ± 1.05^a
In-the-shade	2.04 ± 0.20^b	3.94 ± 17.15^a	3.85 ± 0.58^a
40 °C	2.68 ± 0.20^a	5.16 ± 14.69^a	3.68 ± 0.69^a
70 °C	2.02 ± 0.26^b	8.35 ± 15.93^a	3.97 ± 0.40^a

Roots were extracted with methanol and underwent Folin–Ciocalteu colorimetric, DPPH and Fe²⁺ chelating assay

¹Data are mean ± SD IC50 (mg/mL) predicted by Loess regression

²Means within a column followed by the same letter(s) are not significantly different at 5% level by Fisher’s least significant difference (LSD) test