. 2020 Jul 9;58(3):1110–1123. doi: 10.1007/s13197-020-04625-w

Table 5.

Hydroxyl radical and reducing power activities of extracts

Spices	Hydroxyl radical scavenging assay (mg mannitol eq/100 g spice)			Total reducing power assay (g ascorbic acid equivalent/100 g spice)
Spices	Aqueous extracts	Ethanol/water (80/20: v/v)	Methanol/water/acetic acid (70/25/5: v/v/v)	Aqueous extracts	Ethanol/water (80/20: v/v)	Methanol/water/acetic acid (70/25/5: v/v/v)
X. africana fruit	420.45 ± 6.65^a	609.57 ± 4.40^c	541.28 ± 2.52^d	1.974 ± 0.003^c	2.351 ± 0.002^d	2.300 ± 0.009^d
A. sulcatum fruit	450.31 ± 6.65^c	493.69 ± 2.43^a	129.32 ± 3.05^b	0.164 ± 0.002^b	0.149 ± 0.001^a	0.098 ± 0.001^a
A. sulcatum bulb	433.07 ± 1.67^b	524.48 ± 3.27^b	87.33 ± 1.24^a	0.103 ± 0.002^a	0.262 ± 0.001^b	0.165 ± 0.004^b
H. zenkeri bark	466.40 ± 4.03^d	729.27 ± 3.07^d	474.75 ± 3.63^c	2.101 ± 0.005^d	2.099 ± 0.003^c	1.669 ± 0.001^c

Results were expressed as mean ± standard deviation

Superscript letters (a–d) represents the significant differences (p < 0.05) between the different spices and extracts