Antioxidant and Antimicrobial Properties of the Essential Oil and Extracts of Zanthoxylum alatum Grown in North-Western Himalaya

Table 7

Antioxidant activity and total phenolic content of the essential oil and methanol extract of Zanthoxylum alatum.

Sample	DPPH radical scavenging; IC50 (mg/mL)	Reducing power; IC50 (mg/mL)	% Chelation power at 0.5 mg/mL	TPC (mg g^−1 GAE)
Essential oil	6.04 ± 0.08	11.9 ± 0.29	42.1 ± 1.03	19.3 ± 0.34
Crude methanolic extract	0.067 ± 0.002	0.39 ± 0.01	43.8 ± 1.92	366.3 ± 15.3
Chloroform fraction	0.155 ± 0.004	1.47 ± 0.04	41.2 ± 0.47	139.5 ± 4.03
Ethyl acetate fraction	0.51 ± 0.01	1.15 ± 0.03	60.1 ± 2.71	155.8 ± 7.62
Acetone fraction	0.086 ± 0.003	0.96 ± 0.02	40.5 ± 0.98	187.6 ± 6.09
Methanolic fraction	0.044 ± 0.001	0.3 ± 0.001	41.2 ± 1.02	383.5 ± 11.4
BHT	0.013 ± 0.000	0.14 ± 0.001	—	—
BHA	0.01 ± 0.000	0.11 ± 0.003	—	—
Quercetin	—	—	42.7 ± 0.80	—

Values are given as mean ± SD (𝑛=3).