Nutritional Composition and Antioxidant Properties of Cucumis dipsaceus Ehrenb. ex Spach Leaf

Table 4

ABTS, FRAP, metal chelating, and phosphomolybdenum radical scavenging activity of C. dipsaceus leaf.

Sample extracts	ABTS; (𝜇m trolox equi/g extract)	FRAP; (mM Fe(II)/mg extract)	Metal chelating; (g EDTA equi/100 g)	Phosphomolybdenum; (mg AAE/g)
Chloroform	1811.24±14.05^b	139.21±5.09^c	1.56±0.19^c	214.3±11.5^ab
Ethyl acetate	1498.49±20.25^d	48.97±1.67^d	0.44±0.03^d	100.3±8.6^d
Methanol	1700.99±20.25^c	253.0±1.86^b	5.31±0.07^b	154.6±11.9^c
Hot water	6959.21±30.93^a	294.1±1.84^a	11.06±0.44^a	232.8±1.3^a

Values are mean of triplicate determination (𝑛=3) standard deviation.
EDTA: ethylene diamine tetraacetic acid; AAE: ascorbic acid equivalence.
Values followed by superscript indicate statistical significance 𝑃<0.05.