Evaluation of Antioxidant and Antibacterial Potentials of Nigella sativa L. Suspension Cultures under Elicitation

Table 3

Antioxidant activity of the different suspension extracts in terms of IC₅₀ and EC₅₀ (µg/mL).

S. number	Different tissue culture generated extracts	DPPH IC50 (µg/mL)	FRAP EC50 (µg/mL)
1	Epicotyl extract	17.62	24.1
2	Control suspension	16.53	23.74
3	Pectin 5 mg/L	23.65	32.61
4	Pectin 10 mg/L	21.33	31.59
5	Pectin 15 mg/L	18.62	27.8
6	MnCl2 5 mg/L	18.84	34.36
7	MnCl2 10 mg/L	16.44	23.46
8	MnCl2 15 mg/L	25.58	37.23
9	Thymoquinone	0.363	12.83
10	Thymol	9.51	15.33
11	Ascorbic acid	13.66	—
12	FeSO4	—	19.02