Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper

Table 1

The total phenolic content reported as gallic acid equivalent, trolox equivalent antioxidant capacity and ferric reducing antioxidant property reported as ascorbic acid equivalent of essential oils from black pepper.

Parameter (unit)	Value
Total phenol (gallic acid equivalent) (mg/100 g)	4.41±0.34
Trolox equivalent antioxidant capacity (mmol/g)	2.25±0.32
Ferric reducing antioxidant property (ascorbic acid equivalent) (mg/100 g)	11.12±0.83

Values represent means ± standard deviation of triplicate readings.