Antioxidant and α-Amylase Inhibitory Property of Phyllanthus virgatus L.: An In Vitro and Molecular Interaction Study

Table 3

Ferric reducing antioxidant potential and total phenol content of P. virgatus extracts. The data represents mean ± S.D. of six FRAP and three TPC experiments.

Extracts/reference	FRAP value (μmol Fe(II)/g)	TPC; (μg GA/mg extract)
n-hex	0.442 ± 0.126	2.61 ± 0.017
DCM	0.924 ± 0.419	1.92 ± 0.001
EtOAc	1.255 ± 0.53	37.42 ± 0.010
MeOH	28.61 ± 0.2.184	176.68 ± 0.032
Water	5.69 ± 9.7	67.766 ± 0.029
Ascorbic acid	13.05 ± 3.131