Table 12. In Vitro Antioxidant Potential of Potent Polyphenolic Extracts of Different Parts of the G. xanthochymus Fruit^a.

	Fruit Parts
	IC50 Values of Antioxidant activity (μg/mL)
Assays	LPe–Methanol	LPu–Methanol	SDR–Ethanol	SDS–Methanol	Significance
DPPH	1.58 ± 0.00a	7.27 ± 0.05d	5.43 ± 0.02b	7.01 ± 0.03c	P < 0.001
ABTS	1.14 ± 0.00a	4.14 ± 0.00c	2.26 ± 0.00b	5.71 ± 0.00d	P < 0.001
FRAP	0.84 ± 0.00a	6.74 ± 0.02d	1.67 ± 0.00b	5.77 ± 0.02c	P < 0.001

^aNote: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.001) different as judged by Duncan’s multiple range test. ABTS—2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; DPPH—2,2-diphenylpicrylhydrazyl; FRAP—ferric reducing/antioxidant power; LPe–methanol–methanol extract of the lyophilized peel; LPu–methanol–methanol extract of the lyophilized pulp; SDR–ethanol–ethanol extract of the sun-dried rind; and SDS–methanol–methanol extract of the sun-dried seed.