Table 2.
Total phenolic compounds, total flavonoid content, and antioxidant activity of dill extracts from UAE and CE.
| Method | Total phenolic compounds | Total flavonoid content | IC50 (mg/mL) | |
|---|---|---|---|---|
| (mg GAE/g extract) | (mg RE/g extract) | ABTS | DPPH | |
| UAE | 135.88 ± 3.23a | 229.53 ± 4.97a | 0.034 ± 0.00b | 0.12 ± 0.00b |
| CE | 2.67 ± 0.27b | 3.31 ± 0.21b | 4.43 ± 0.07a | 4.94 ± 0.03a |
Remark: mean values with different letters within each group are significantly different (P < 0.01).