The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Table 2

Antioxidant activity of Yuzi No. 7 sweet potato leaf polyphenols, tea polyphenols, and grape seed polyphenols.

Samples	Sample concentration (μg/mL)
	5	10	20	5	10	20
	·O2^− scavenging activity (μg·ACE/mL)			Oxygen radical absorbance capacity (μg·TE/mL)
SPLP	14.57 ± 0.31	30.56 ± 2.59	62.71 ± 2.99	22.35 ± 1.59	33.72 ± 2.61	55.68 ± 1.45
TPP	3.60 ± 0.28	7.29 ± 0.31	10.62 ± 0.45	16.67 ± 2.98	32.23 ± 1.22	43.53 ± 0.59
GPP	3.02 ± 0.11	3.18 ± 0.42	6.73 ± 0.12	13.75 ± 0.62	29.21 ± 1.68	43.54 ± 0.77

SPLP: total polyphenols from sweet potato leaves; TPP: total polyphenols from tea; GPP: total polyphenols from grape seeds. Data in the same column that were significantly different were represented by different letters ().