Table 2.

ABTS radical scavenging activity of different vegetable extracts

Concentration (μg/mL)	ABTS (%)a
	Radish	Red cabbage	Beet	Mustard leaves	Radish sprout	Kale	Radish leaves
5000	41.5 ± 1.98Ae‡	96.1 ± 0.42Ce	83.5 ± 1.84Be	117 ± 2.16Fe	110 ± 1.07De	115 ± 3.76EFe	113 ± 4.07Ed
2000	23.0 ± 0.88Ad	59.6 ± 4.68Cd	41.4 ± 0.72Bd	73.3 ± 3.55Dd	99.8 ± 0.63Fd	92.6 ± 0.81Ed	110 ± 1.78Gd
1000	15.6 ± 1.18Ac	35.9 ± 0.61Cc	26.9 ± 0.85Bc	43.4 ± 2.74Dc	73.4 ± 0.63Fc	59.0 ± 2.37Ec	70.9 ± 5.57Fc
500	11.5 ± 1.08Ab	23.4 ± 1.08Cb	18.5 ± 0.99Bb	23.8 ± 2.30Cb	44.7 ± 2.95Fb	35.7 ± 1.51Db	39.1 ± 3.48Eb
200	9.56 ± 1.16Aa	14.3 ± 0.80Ca	12.4 ± 0.73Ba	12.8 ± 2.56BCa	21.5 ± 2.13Ea	16.5 ± 0.99 Da	18.1 ± 1.40 Da
EC50 (μg/mL)b	5834 ± 79.2G	1646 ± 21.4E	2597 ± 47.8F	1264 ± 22.2D	604 ± 13.7A	811 ± 37.9C	672 ± 46.0B

^aAll values are mean ± SD (n = 4)

^bEC₅₀ values (Effective concentration for 50% radical scavenging activity)

^‡Values in a row (A–G) and a column (a–e) sharing the same superscript letter are not significantly different at p < 0.05 by Duncan’s multiple range test