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Table 2 Antioxidant activities of ethanol extracts of M.communis L. leaves subjected to different drying treatments

From: Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

  DPPH assay
IC50 (µg/mL)
β-carotene method
%AA
ABTS assay
IC50 (µg/mL)
EE_Tamb 14.3 ± 0.4 d 49.3 ± 1.0 d 10.1 ± 0.6 d
EE_70 7.6 ± 0.2 e 60.7 ± 2.0 b 5.2 ± 0.2 e
EE_100 27.5 ± 0.7 b 42.4 ± 0.7 e 12.4 ± 0.9 b
EE_120 48.5 ± 0.8 a 34.7 ± 0.5 f 41.0 ± 1.2 a
EE_MW 2.4 ± 0.2 f 68.1 ± 2.4 a 2.7 ± 0.3 f
BHT 20.0 ± 0.1 c 58.2 ± 1.0 c 10.7 ± 0.2 c
  1. (EE_Tamb): leaves were dried at room temperature (16 °C); (EE_70, EE_100, and EE_120): leaves were oven dried at 70, 100, and 120 °C, respectively; (EE_MW): leaves were dried in microwave as reported in Materials and Method. Each value is the mean of 3 independent trials ± S.D. Data sharing different letter are significantly different at p < 0.05 (one-way ANOVA followed by Tukey Post hoc test)