Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L.

Table 4

Antioxidant capacity of the extracted AXF determined by the DPPH•, ABTS•+, and FRAP assays.

Sample	In vitro assay
	DPPH•		ABTS•+		FRAP
	IC50 (mg/mL)	TEAC (μmol/g)	IC50 (mg/mL)	TEAC (μmol/g)	FRAP value (μmol AA/g)	FRAP value (μmol Fe^+2/g)
FAX	6.59 ± 0.03	7.7844 ± 0.08	6.50 ± 0.08	35.347 ± 0.94	14.081 ± 0.11	36.63 ± 0.29
Trolox	0.013 ± 0.0001	—	0.059 ± 0.0001	—	—	—

All the results are expressed as the mean ± S.D. (n = 3).