Table 2.
The DPPH, ABTS, and FRAP assay results of the selected bamboo extracts dried with different methods.
| Drying Methods | DPPH 1 | ABTS 2 | FRAP 3 |
|---|---|---|---|
| B. multiplex | |||
| Fresh 4 | 3.73 ± 0.00 e | 2.93 ± 0.01 e | 31.33 ± 0.05 d |
| Sun-drying | 4.09 ± 0.00 f | 2.77 ± 0.01 d | 22.39 ± 0.11 f |
| Shade-drying | 3.42 ± 0.00 b | 2.59 ± 0.01 b | 29.73 ± 0.07 e |
| Microwave-drying | 3.67 ± 0.01 d | 2.72 ± 0.01 c | 33.83 ± 0.10 b |
| Oven-drying | 3.49 ± 0.00 c | 2.50 ± 0.01 a | 32.06 ± 0.07 c |
| Freeze-drying | 3.20 ± 0.00 a | 2.73 ± 0.00 c | 36.65 ± 0.09 a |
| B. tuldoides | |||
| Fresh 4 | 3.54 ± 0.02 d | 3.07 ± 0.01 f | 27.68 ± 0.12 d |
| Sun-drying | 4.01 ± 0.00 f | 2.70 ± 0.00 e | 19.40 ± 0.11 f |
| Shade-drying | 3.82 ± 0.01 e | 2.60 ± 0.01 d | 25.87 ± 0.10 e |
| Microwave-drying | 3.37 ± 0.01 c | 2.29 ± 0.01 c | 35.98 ± 0.06 a |
| Oven-drying | 3.00 ± 0.02 b | 1.89 ± 0.01 a | 33.83 ± 0.01 c |
| Freeze-drying | 2.92 ± 0.01 a | 1.98 ± 0.00 b | 35.83 ± 0.05 b |
| B. vulgaris | |||
| Fresh 4 | 3.59 ± 0.01 c | 2.74 ± 0.00 d | 28.36 ± 0.14 d |
| Sun-drying | 4.14 ± 0.00 f | 2.94 ± 0.00 f | 15.86 ± 0.10 f |
| Shade-drying | 3.72 ± 0.00 e | 2.80 ± 0.01 e | 25.16 ± 0.13 e |
| Microwave-drying | 3.11 ± 0.00 a | 2.32 ± 0.00 c | 35.32 ± 0.15 a |
| Oven-drying | 3.37 ± 0.00 b | 2.01 ± 0.00 a | 33.47 ± 0.10 c |
| Freeze-drying | 3.63 ± 0.00 d | 2.13 ± 0.01 b | 34.74 ± 0.14 b |
| D. sublaevigata | |||
| Fresh 4 | 3.78 ± 0.00 d | 2.57 ± 0.00 c | 14.06 ± 0.10 e |
| Sun-drying | 4.33 ± 0.00 f | 2.76 ± 0.00 d | 6.40 ± 0.12 f |
| Shade-drying | 4.12 ± 0.00 e | 2.58 ± 0.01 c | 15.50 ± 0.01 d |
| Microwave-drying | 3.36 ± 0.00 c | 2.38 ± 0.01 b | 19.50 ± 0.12 c |
| Oven-drying | 3.16 ± 0.00 b | 2.22 ± 0.00 a | 24.60 ± 0.06 b |
| Freeze-drying | 3.05 ± 0.00 a | 2.38 ± 0.01 b | 31.23 ± 0.11 a |
| G. levis | |||
| Fresh 4 | 4.42 ± 0.01 f | 3.09 ± 0.00 d | 29.35 ± 0.14 c |
| Sun-drying | 4.36 ± 0.00 e | 3.47 ± 0.00 f | 18.26 ± 0.17 e |
| Shade-drying | 4.11 ± 0.01 d | 3.22 ± 0.01 e | 22.80 ± 0.09 d |
| Microwave-drying | 4.05 ± 0.00 c | 3.05 ± 0.01 c | 34.22 ± 0.11 b |
| Oven-drying | 3.37 ± 0.00 b | 2.47 ± 0.00 b | 34.85 ± 0.09 a |
| Freeze-drying | 3.23 ± 0.00 a | 2.44 ± 0.00 a | 35.02 ± 0.07 a |
| S. brachycladum | |||
| Fresh 4 | 3.49 ± 0.01 c | 2.41 ± 0.00 c | 27.40 ± 0.07 d |
| Sun-drying | 4.73 ± 0.02 f | 3.10 ± 0.01 e | 13.33 ± 0.03 e |
| Shade-drying | 4.45 ± 0.01 e | 3.33 ± 0.01 f | 13.18 ± 0.02 f |
| Microwave-drying | 3.71 ± 0.01 d | 2.36 ± 0.00 b | 30.22 ± 0.08 b |
| Oven-drying | 3.28 ± 0.01 b | 2.12 ± 0.01 a | 28.03 ± 0.06 c |
| Freeze-drying | 3.23 ± 0.00 a | 2.51 ± 0.00 d | 35.81 ± 0.09 a |
| Trolox 5 | 4.09 ± 0.00 | 4.55 ± 0.02 | – |
The values represent the means ± standard deviations of three replicates. Different letters (within a column) indicate significant differences (one-way ANOVA, Duncan’s multiple comparison test, p < 0.05). 1 DPPH is expressed as IC50 (µg/mL). 2 ABTS is expressed as IC50 (µg/mL). 3 FRAP is expressed as mg Trolox equivalent to 1 g of dried sample (mg TE/g). 4 Fresh sample is expressed as a control variable. 5 Trolox is expressed as a positive control.