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

Table 6

Scavenging activity apricot cake extracts against ABTS radical at different concentrations.

mg/ml	Scavenging activity (%) (mean ± SD)
	Ethanol	D5	Ethanol-D5	Propan-2-ol	Propan-2-ol-D5	Ascorbic acid	Gallic acid	BHT
0.01	14.1 ± 1.6	5.1 ± 1.2	18.4 ± 1.5	7.6 ± 2.1	5.9 ± 1.5	40.5 ± 2.0	44.8 ± 1.5	32.1 ± 1.8
0.05	21.7 ± 2.3	9.7 ± 1.8	25.8 ± 0.4	11.2 ± 1.4	10.3 ± 0.8	52.3 ± 1.5	53.5 ± 2.2	40.5 ± 2.0
0.10	34.7 ± 1.8	16.2 ± 2.1	35.2 ± 1.3	16.9 ± 0.5	16.7 ± 1.7	58.6 ± 1.1	57.8 ± 1.8	47.3 ± 1.3
0.20	42.6 ± 1.8	20.1 ± 1.5	45.3 ± 1.8	25.7 ± 1.3	22.7 ± 0.3	68.5 ± 0.6	65.4 ± 1.3	56.4 ± 2.0
0.35	56.9 ± 1.4	24.8 ± 1.1	58.2 ± 1.1	27.4 ± 0.4	26.9 ± 1.5	76.4 ± 1.5	72.6 ± 1.9	69.5 ± 1.7
0.50	74.1 ± 1.3	30.3 ± 1.4	75.8 ± 0.3	32.9 ± 1.7	31.6 ± 1.5	83.6 ± 2.3	78.9 ± 2.0	79.2 ± 0.5

Data are mean ± SD of three determinations.