Table 7.

Determination of antioxidant activities from wheat germ extracts.

Extract	ABTS (%)	DPPH (%)	FRAP Value
Acetone	74.23 ± 0.38 d	66.97 ± 0.35 a	0.80 ± 0.00 b
Ethanol	83.71 ± 0.38 b	64.53 ± 0.77 b	0.78 ± 0.01 b
Hexane	78.14 ± 0.63 c	63.92 ± 0.47 b	0.95 ± 0.00 a
HWE	68.88 ± 1.14 e	36.02 ± 1.04 d	0.50 ± 0.03 d
SWE	87.54 ± 0.25 a	46.83 ± 1.25 c	0.69 ± 0.03 c
UWE	40.49 ± 1.56 f	10.54 ± 1.61 e	0.20 ± 0.02 e

The wheat germ extracts concentration used is 10 mg/mL. Different letters in each column indicate statistically significant differences at p < 0.05 (Duncan’s multiple range test). ABTS, 2,2-azino-bis(3-ethylbenzothiazodine-6-sulfonic acid); DPPH, 2,2-diphenyl-1-picrylhydrazyl; FRAP, ferric reducing antioxidant power; HWE, hot water extract; SWE, subcritical water extract; UWE, ultrasonic water extract.