Protective Effect of Pitao (Pitavia punctata (R. & P.) Molina) Polyphenols against the Red Blood Cells Lipoperoxidation and the In Vitro LDL Oxidation

Table 1

Total phenolic and flavonoid contents and antioxidant activity of the different extracts obtained from P. punctata.

Measurement	Methanol; (MeOH)	Acetone; (Ac)	Dichloromethane; (DCM)	value
Total Phenols; (mg GAE/g of extract)	170.3 ± 8.6	56.8 ± 1.3	130.8 ± 6.2
Total Flavonoid; (mg QE/g of extract)	137.5 ± 5.9	17.6 ± 3.6	111.6 ± 1.2
DPPH; (IC50) (mg/mL)	0.07 ± 0.002	>0.1	0.098 ± 0.002
FRAP; (µmol Fe^2+/g of extract)	851.9 ± 7.4	185.2 ± 5.4	548.2 ± 6.2

DPPH: 1,1-diphenyl-2-picrylhydrazyl; FRAP: ferric reducing antioxidant power. among them; among them.