Evaluation of Antidiabetic and Antioxidant Properties of Brucea javanica Seed

Table 1

Total phenolic and different classes of polyphenol contents in B. javanica seed.

Fractions	TFC (mg QE/g)	TPC (mg TAE/g)	TET (mg TAE/g)	NPP (mg TAE/g)
HF	15.60 ± 4.82^a	0.82 ± 0.39^a	0.45 ± 1.50^a	0.37 ± 2.21^a
CHF	49.45 ± 4.46^b	119.98 ± 2.58^b	15.02 ± 2.21^b	104.97 ± 4.72^b
EAF	154.73 ± 0.61^c	169.03 ± 3.54^c	107.00 ± 1.74^c	62.02 ± 1.50^c
WF	33.33 ± 5.77^d	46.71 ± 4.08^d	11.71 ± 5.12^d	34.99 ± 1.75^d

Data are mean ± SE (𝑛=3). The means with different lower case letters (a, b, c, and d) in the same column are significantly different at P < 0.05 (ANOVA, followed by Duncan’s multiple comparison test). TFC: total flavonoid content expressed as mg quercetin equivalent (mg QE)/g of dry extract. TPC: total phenolic content; TET: total extractable tannin; NPP: nonprecipitable phenol contents expressed as mg tannic acid equivalent (mg TAE)/g of dry extract. HF: n-hexane fraction. CHF: chloroform fraction. EAF: ethyl acetate fraction. WF: water fraction.