Table 3.
In vitro antioxidant effects.
| Sample | ABTS TestIC50 (μg/mL) | DPPH Test IC50 (μg/mL) |
FRAP Test IC50 (μM Fe (II)/g) |
β-Carotene Bleaching Test IC50 (μg/mL) |
|
|---|---|---|---|---|---|
| 30 min | 60 min | ||||
| Feed | 1.2 ± 0.20 * | 97.2 ± 5.2 **** | 67.7 ± 4.2 ns | 28.1 ± 2.8 **** | 41.7 ± 2.3 **** |
| MD retentate | 0.4 ± 0.03 *** | 9.8 ± 0.9 ns | 101.2 ± 8.0 **** | 3.5 ± 1.5 | 25.4 ± 2.6 **** |
| Positive control | |||||
| Ascorbic acid | 1.7 ± 0.2 | 5.0 ± 0.8 | |||
| BHT | 63.2 ± 4.3 | ||||
| Propyl gallate | 1.0 ± 0.01 | 1.0 ± 0.01 | |||
MD, membrane distillation. 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 < 0.1 compared with the positive control; ns: not significant.