Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

Table 1

Radical scavenging and metal chelating activities of aqueous Rheum extracts.

Concentration of Rheum extract (mg/mL)DPPH (mg AA/mL)ABTS (mg TE/mL)FRAP (mM Fe2+/mL)Copper chelating (% of control)

0.250.02 ± 0.01a0.38 ± 0.01d0.02 ± 0.02c2.68 ± 4.86a
0.500.05 ± 0.01b0.76 ± 0.02c0.08 ± 0.03bc8.80 ± 4.93ab
1.000.07 ± 0.01c0.88 ± 0.01b0.13 ± 0.04b13.98 ± 3.85b
2.500.11 ± 0.02d0.94 ± 0.00a0.21 ± 0.01a23.61 ± 5.72c
5.000.13 ± 0.02e0.94 ± 0.00a0.33 ± 0.09a45.01 ± 2.88d

Values are expressed as the mean ± standard deviation (SD) from at least three experiments (). Different letters indicate a significant difference among groups according to Bonferroni procedure (). AA, ascorbic acid; ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid; DPPH, 2,2-diphenyl-1-picrylhydrazyl); FRAP, ferric reducing antioxidant power; TE, Trolox equivalent.