Influence of Solvent on the Component Composition and Antioxidant Properties of Apricot Cake (Prunus armeniaca L.) Extracts

Table 5

Free radical scavenging activity of extracts obtained using various solvents by DPPH method.

mg/ml	Percent decolorization at 517 nm (mean ± SD) (%)
	Ethanol	D5	Ethanol-D5	Propan-2-ol	Propan-2-ol-D5	Ascorbic acid	Gallic acid	BHT
0.01	29.2 ± 2.7	12.5 ± 0.7	28.4 ± 1.6	12.7 ± 0.2	11.9 ± 0.6	42.8 ± 1.8	38.3 ± 0.4	48.5 ± 1.5
0.05	36.1 ± 0.7	15.6 ± 1.0	40.7 ± 1.2	16.3 ± 1.3	20.7 ± 1.3	49.5 ± 2.3	41.6 ± 1.5	52.1 ± 0.6
0.10	46.7 ± 1.6	23.9 ± 2.1	47.3 ± 0.5	25.8 ± 0.9	27.2 ± 0.8	53.1 ± 1.1	47.6 ± 1.8	57.1 ± 1.9
0.20	58.9 ± 1.1	35.7 ± 0.9	58.8 ± 1.0	36.4 ± 0.3	38.8 ± 1.5	60.6 ± 1.2	62.8 ± 2.3	63.7 ± 0.7
0.35	71.5 ± 0.9	41.9 ± 1.6	74.2 ± 1.8	48.5 ± 1.8	45.3 ± 0.9	79.7 ± 1.8	72.4 ± 1.3	77.2 ± 1.6
0.50	87.6 ± 1.4	47.8 ± 1.2	89.1 ± 0.6	51.3 ± 1.3	52.1 ± 1.7	94.1 ± 1.1	84.9 ± 1.8	84.3 ± 0.3