Table 2. In Vitro Antioxidant Activity of the Investigated Lemon Balm Extracts and Positive Control Substances ^{a, b, c}.

Samples	Assay
	DPPH IC50	OH IC50	NO IC50	LP IC50	FRAP (mg AAE/g d.e.)
E1	9.95 ± 0.39 A,B	39.99 ± 3.14 A,B	36.67 ± 3.75	50.54 ± 4.16 A,B	341.71 ± 42.69 B
E2	4.76 ± 0.48 A	55.97 ± 4.18 A,C	35.34 ± 3.11	81.10 ± 6.47 A,C	329.06 ± 23.75 C
E3	4.91 ± 0.49 B	61.34 ± 4.87 B,C	32.87 ± 3.01	58.53 ± 5.15 B,C	294.39 ± 11.67 B,C
AA	/	2.03 ± 0.39*	/	/	/
PG	0.67 ± 0.02*	8.94 ± 0.45*	9.12 ± 0.27*	/	/
BHT	/	0.04 ± 0.00*	/	7.08 ± 0.23*	/

Abbreviations: OH, hydroxyl radicals; NO, nitroso radicals; LP, lipid peroxidation inhibition potential; FRAP, ferric reduction antioxidant potential; AAE, ascorbic acid equivalents; PG, propyl gallate; BHT, tert-butylated hydroxytoluene; SD, standard deviation.

^a Values are expressed as mean ± SD µg/mL unless otherwise indicated.

^bDPPH, the ability of the examined lemon balm extracts to neutralize 2,2-diphenyl-1-picrylhydrazyl radical; E₁: Ethanolic (70%) macerate; E₂: Aqueous extract obtained under solvent reflux; E₃: Ethanolic (70%) extract obtained under solvent reflux.

^cA, B, C sharing the same letter denotes groups' statistically significant differences; * Denotes statistically significant differences between standards and all three extracts (E₁, E₂, and E₃).