Table 1.
Antioxidant activity as IC50 and ferric reducing/antioxidant power (FRAP) of perilla seed meal (PSM) fractions determined by different assays using ascorbic acid and rosmarinic acid (RA) as the positive control.
| Fractions and Standards | Radical Scavenging Assay IC50 (µg/mL) |
Reducing Power Assay mg Fe/g Fraction |
|||
|---|---|---|---|---|---|
| DPPH• | ABTS•+ | O2•− | NO | FRAP | |
| SME | 76.6 ± 5.1 b | 20.7 ± 0.4 c | 28.7 ± 1.39 c | 40.6 ± 1.32 c | 1058.2 ± 110.3 d |
| SMHF | >200 d | 86.1 ± 5.9 e | 81.9 ± 3.25 d | 95.9 ± 3.04 e | 240.6 ± 15.0 e |
| SMDF | 162.9 ± 11.7 c | 16.2 ± 0.2 b | 92.8 ± 3.37 e | 100.1 ± 3.20 f | 460.4 ± 17.1 e |
| SMEF | 9.2 ± 0.7 a | 3.6 ± 0.1 a | 19.5 ± 1.13 b | 26.6 ± 0.87 b | 8627.3 ± 351.7 b |
| SMWF | 25.6 ± 1.4 a | 30.6 ± 0.5 d | 32.0 ± 1.79 c | 43.9 ± 1.24 d | 792.1 ± 31.7 d |
| L-ascorbic acid | 13.56 ± 1.29 b | 2.06 ± 0.03 a | 13.1 ± 0.47 b | - | 7948.6 ± 217.0 c |
| RA | - | - | 6.9 ± 0.26 a | 17.7 ± 1.02 a | 20,572.7 ± 181.9 a |
Values expressed as mean ± SD (n = 3). Means with different letters in the same column are significantly different (p < 0.05).