Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea

Table 4

CFH’s antioxidant activity.

	FRAP; (mM de FeSO4/ g DE)	DPPH (IC50); (mg/ml)	TEAC; (mg trolox/g DE)
Ascorbic acid	75.50±1.58	0.045±2.1	-
CFH	98.24±1.02	0.051±1.6	415.25±1.4

Values are expressed as mean ± SD (n=3) and DE (dry extract)