Table 4.
Antioxidant activity of N. alba extracts determined by BCB, ABTS and FRAP assays.
| Assay * | N. alba Extracts | |||||
|---|---|---|---|---|---|---|
| Leaf | Root | |||||
| Inhibition Percent (%) | IC50 (µg/mL) | µg TEq/1 g | Inhibition Percent (%) | IC50 (µg/mL) | µg TEq/1 g | |
| BCB | 78.6 ± 0.19 | 33 ± 0.86 | 28,933 ± 0.89 | 90.1 ± 0.90 | 21 ± 0.55 | 79,371 ± 1.03 |
| ABTS | 77.0 ± 0.73 | 12 ± 0.11 | 1309 ± 0.33 | 78.2 ± 0.12 | 10 ± 0.10 | 1950 ± 0.41 |
| FRAP | 74.6 ± 0.13 | 30 ± 0.25 | 2245 ± 0.67 | 79.7 ± 0.13 | 13 ± 0.15 | 2407 ± 0.98 |
* BCB—β-Carotene bleaching; ABTS—2,20-azinobis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salt solution radical cation; FRAP—Ferric Reducing Antioxidant Power.