Journal of Food Quality / 2018 / Article / Tab 2

Research Article

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

Table 2

Inhibitory effect of rhubarb aqueous extract on lipid oxidation over storage time at 30°C and 70°C.

Storage time (days)Storage temperature (°C)Concentration of rhubarb (mg/mL)
02.55

050 ± 7.44Ad47 ± 4.08Bc45 ± 1.95Bd
730125 ± 3.32Ac77 ± 4.49Bc74 ± 3.17Bc
70199 ± 21.92Ab192 ± 11.04Aa136 ± 7.81Bab
1030237 ± 0.92Aab130 ± 4.30Bb119 ± 7.14Bb
70277 ± 8.37Aa232 ± 21.86Aa161 ± 9.98Ba

Data are expressed as the mean ± standard deviation (SD) from at least three experiments (). Different letters (A, B, C) within same row indicate a significant difference groups with the same storage time and temperature (). Small letters (a–e) demonstrate significant difference at a given concentration of rhubarb aqueous extract ().