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)
		0	2.5	5
0	—	50 ± 7.44^Ad	47 ± 4.08^Bc	45 ± 1.95^Bd
7	30	125 ± 3.32^Ac	77 ± 4.49^Bc	74 ± 3.17^Bc
	70	199 ± 21.92^Ab	192 ± 11.04^Aa	136 ± 7.81^Bab
10	30	237 ± 0.92^Aab	130 ± 4.30^Bb	119 ± 7.14^Bb
	70	277 ± 8.37^Aa	232 ± 21.86^Aa	161 ± 9.98^Ba

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 ().