. 2010 Sep 14;15(9):6411–6422. doi: 10.3390/molecules15096411

Table 3.

Antioxidant activity of the essential oils from N. chinensis and V. officinalis.

Sample	DPPH inhibition IC₅₀ ^b (μg/mL)	β-Carotene bleaching IC₅₀ ^b (μg/mL)	Ferrozine-Fe²⁺ complex formation IC₅₀ ^b (μg/mL)
N. chinensis oil	637.47 ± 4.89	240.56 ± 0.66	231.89 ± 2.66
V. officinalis oil	493.40 ± 4.93	181.18 ± 2.82	235.44 ± 5.18
Positive control ^a	25.66 ± 0.42	31.46 ± 0.68	18.46 ± 0.08

^a: The positive controls for DPPH inhibition, β-carotene-linoleic acid and ferrous ions assays were BHT, BHT and EDTA, respectively. ^b: Mean ± standard deviation of three independent experiments (six replicates for each treatment).