Table 4.

Antioxidant activity of garlic, onion, leek, Chinese chive, shallot, chive EO and BHT at different concentrations measured by DPPH method.

Essential Oils	DPPH Inhibition (%)
	2 mg/mL	4 mg/mL	8 mg/mL	12 mg/mL	16 mg/mL	20 mg/mL	IC50 *
Garlic	31.35 ± 1.91	37.93 ± 1.59	51.07 ± 0.67	64.22 ± 0.78	77.37 ± 0.79	90.52 ± 0.59	7.67
Onion	22.30 ± 0.97	25.34 ± 0.19	31.43 ± 1.60	37.52 ± 0.32	43.61 ± 0.42	49.70 ± 1.49	20.19
Chinese chive	17.93 ± 0.89	24.24 ± 1.39	36.85 ± 1.38	49.46 ± 0.30	62.08 ± 0.68	74.69 ± 0.31	12.16
Chive	39.05 ± 0.33	45.15 ± 0.11	57.34 ± 1.14	69.54 ± 1.45	81.73 ± 0.11	93.93 ± 1.70	5.59
	1 mg/mL	2 mg/mL	3 mg/mL	4 mg/mL	5 mg/mL
Leek	9.90 ± 1.32	21.37 ± 1.70	32.84 ± 1.46	44.31 ± 0.64	55.78 ± 1.49		4.49
Shallot	29.95 ± 1.18	42.59 ± 1.11	51.99 ± 1.44	61.38 ± 1.58	70.77 ± 1.64		2.70
	0.01 mg/mL	0.02 mg/mL	0.04 mg/mL	0.06 mg/mL	0.08 mg/mL
BHT	16.01 ± 1.71	35.3 ± 1.27	68.93 ± 2.01	85.50 ± 0.13	91.21 ± 0.41		0.03

* IC₅₀: concentration (mg/mL) for a 50% inhibition.