Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions

Table 1

IC₅₀ values of differently processed extracts of G. quaesita simulating cooking conditions in DPPH assay.

Extract	IC50 value in DPPH assay/ppm
Distilled water	15.86 ± 0.1
Distilled water and acetic acid (pH = 2)	55.72 ± 1.8
Distilled water and acetic acid (pH = 4)	44.72 ± 0.4
Natural coconut milk	34.78 ± 1.0
Virgin coconut oil (room temp)	8.64 ± 1.2
Virgin coconut oil (boil)	6.73 ± 1.3
Saturated salt solution	70.42 ± 2.0