Table 2.
Antioxidant activity of Saururus chinensis extracts by grinding technique

Grinding technique	Antioxidant activity (%)
	Water extracts				50% Ethanol extracts
	DPPH (%)	ABTS (%)	PF	TBARS (%)	DPPH (%)	ABTS (%)	PF	TBARS (%)
	Normal grinding	69.8 1.2a	97.7 2.1a	0.9 0.1a	74.5 1.7a	49.3 1.1a	96.8 2.6a	1.0 0.1a	79.2 2.4a
	Fine grinding	70.7 1.5a	98.5 1.8ab	1.1 0.2a	81.2 3.1a	53.4 1.7a	96.7 2.1a	1.0 0.1a	86.7 1.6ab
Ultrafine grinding	83.8 1.8b	99.4 0.8b	1.5 0.1b	88.7 1.4b	89.8 1.4b	98.7 1.3a	1.8 0.1b	91.3 2.2b

Means separation within columns by 5% DMRT.