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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)