Table 2.
Anti-oxidant activity exhibited by the cold-pressed seed oils of apricot, peach, cherry, black cherry, and plum, assessed through the 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and 2, 20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) tests.
| DPPH (EC50) μg/ml DPPH | DPPH (%) | FRAP mg (QE)/gr | ABTS TEAC mg (TE)/gr | |
|---|---|---|---|---|
| Apricot | 10.01 ± 1.48 | 63 | 0.128 ± 0.09 | 0.262 (± 0.035) |
| Peach | 9.04 ± 0.08 | 74 | 0.120 ± 0.03 | 0.293 (± 0.027) |
| Cherry | 7.68 ± 0.08 | 84 | 0.178 ± 0.14 | 0.297 (± 0.040) |
| Plum | 9.49 ± 0.01 | 71 | 0.121 ± 0.10 | 0.288 (± 0.035) |
| Black cherry | 7.28 ± 0.07 | 84 | 0.259 ± 0.05 | 0.377 (± 0.037) |
The experiments were performed in triplicate and herein is reported the average (± SD).