In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

Table 2

EC₅₀ values of DPPH, OH, and NO radical scavenging ability of aqueous extract of cocoa bean.

Parameter	EC50 value (mg/mL)
DPPH radical scavenging ability	16.94 ± 1.34
OH radical scavenging ability	3.72 ± 0.26
NO radical scavenging ability	6.98 ± 0.88

Values represent means ± standard deviation of triplicate readings.