Table 4.
In vitro antioxidant activity of A. unedo extracts.
| A. unedo | ABTS Test IC50 (μg/mL) |
DPPH Test IC50 (μg/mL) |
FRAP Test IC50 (μM Fe (II)/g) |
β-Carotene Bleaching Test IC50 (μg/mL) |
|
|---|---|---|---|---|---|
| Leaves | 30 min | 60 min | |||
| FL1 | 6.82 ± 0.61 **** | 6.89 ± 0.70 **** | 94.20 ± 3.56 | 63.68 ± 2.06 **** | 8.87 ± 0.28 **** |
| FL2 | 7.01 ± 0.72 **** | 7.88 ± 0.85 **** | 83.03 ± 2.50 | 13.19 ± 1.01 **** | 32.71 ± 1.03 **** |
| FL3 | 1.16 ± 0.02 | 14.86 ± 1.15 **** | 17.98 ± 1.77 **** | 31.21 ± 1.34 **** | 46.03 ± 1.04 **** |
| FL4 | 7.50 ± 0.75 **** | 7.88 ± 0.64 **** | 91.82 ± 3.83 | 27.92 ± 1.02 **** | 12.82 ± 1.01 *** |
| FL5 | 8.22 ± 0.80 **** | 6.89 ± 0.83 **** | 84.42 ± 2.78 | 41.06 ± 2.04 **** | 7.94 ± 0.71 **** |
| DL1 | 0.39 ± 0.03 | 3.94 ± 0.04 *** | 17.95 ± 1.96 **** | 1.85 ± 0.02 | 4.09 ± 0.43 *** |
| DL2 | 0.42 ± 0.04 | 0.98 ± 0.09 | 32.78 ± 2.44 **** | 3.21 ± 0.03 | 4.28 ± 0.61 *** |
| DL3 | 1.51 ± 0.21 * | 3.94 ± 0.03 *** | 24.88 ± 1.96 **** | 8.22 ± 0.81 **** | 10.75 ± 0.66 *** |
| DL4 | 0.78 ± 0.08 | 27.83 ± 1.45 **** | 32.49 ± 2.78 **** | 13.38 ± 1.42 **** | 12.63 ± 1.16 *** |
| DL5 | 1.30 ± 0.09 * | 24.83 ± 1.13 **** | 32.56 ± 3.92 **** | 36.74 ± 1.63 **** | 13.10 ± 0.83 **** |
| Fruits | |||||
| FF1 | 51.30 ± 2.55 **** | 69.07 ± 2.07 **** | 25.70 ± 1.12 **** | 32.68% a | 31.77% a |
| FF2 | 38.02 ± 1.30 **** | 47.15 ± 1.04 **** | 35.76 ± 2.13 **** | 41.13% a | 45.78% a |
| FF3 | 1.93 ± 0.54 | 67.19 ± 1.05 **** | 24.74 ± 1.67 **** | 27.08 ± 2.54 **** | 28.39 ± 1.89 **** |
| FF4 | 54.62 ± 4.81 **** | 56.81 ± 1.02 **** | 32.08 ± 2.77 **** | 186.42 ± 10.22 **** | 198.44 ± 15.01 **** |
| FF5 | 50.07 ± 2.52 ***** | 70.94 ± 2.07 **** | 20.55 ± 2.55 **** | 98.76 ± 5.30 **** | 46.45% a |
| DF1 | 3.90 ± 1.98 ** | 61.93 ± 2.70 **** | 24.04 ± 1.78 **** | 2.54 ± 0.35 * | 4.81 ± 1.23 *** |
| DF2 | 1.93 ± 0.96 | 53.06 ± 1.29 **** | 35.31 ± 2.09 **** | 19.29 ± 1.45 **** | 21.92 ± 2.54 **** |
| DF3 | 2.32 ± 1.56 * | 32.21 ± 2.45 **** | 30.64 ± 2.08 **** | 74.94 ± 3.64 **** | 82.45 ± 3.64 **** |
| DF4 | 1.16 ± 0.35 | 49.12 ± 1.45 **** | 39.59 ± 3.05 **** | 25.11 ± 2.58 **** | 29.52 ± 2.47 **** |
| DF5 | 4.30 ± 2.36 *** | 60.94 ± 5.23 **** | 24.60 ± 2.27 **** | 39.09 ± 3.65 **** | 48.01 ± 1.36 **** |
| Positive control | |||||
| Ascorbic acid | 1.70 ± 0.21 | 5.03 ± 0.80 | |||
| BHT | 63.20 ± 4.31 | ||||
| Propyl gallate | 1.01 ± 0.01 | 1.02 ± 0.01 | |||
FL: fresh leaves; DL: dried leaves; FF: fresh fruits; DF: dried fruits. 1. Ethanolic maceration; 2. Hydroalcoholic maceration; 3. Decoction; 4. Ethanol extraction Soxhlet apparatus; 5. Ethanol ultrasound-assisted extraction. BHT: butylated hydroxytoluene. a at a concentration of 100 μg/mL. Data are expressed as means ± S.D. (n = 3). Differences within and between groups were evaluated by one-way ANOVA followed by a multi-comparison Dunnett’s test (α = 0.05): ****p < 0.0001, ***p< 0.001, **p < 0.01, *p< 0.1 compared with the positive controls.