Table 3.
Antioxidant activities of Phellinus baumii extracts depending on extraction conditions

Ethanol conc. (%)	DPPH1) (% inhibition)			FRAP (TE mM)
	pH 4	pH 7	pH 10	pH 4	pH 7	pH 10
	0	10.72±0.34bD2)	10.04±0.25cD	12.31±0.25aD	1.76±0.07bD	1.61±0.00cD	2.03±0.04aD
30	48.00±0.14bC	44.10±0.68cC	52.80±0.77aC	8.38±0.09cC	8.58±0.08bC	10.68±0.09aC
60	70.39±0.30bA	73.76±0.25aA	68.04±0.14cA	16.85±0.08bA	17.40±0.08aA	15.60±0.11cA
90	51.97±0.96cB	54.74±0.63bB	62.49±0.00aB	9.41±0.10cB	9.94±0.10bB	11.54±0.04aB

DPPH, 1,1-diphenyl-1-picrylhydrazyl; FRAP, ferric ion reducing antioxidant power; TE, trolox equivalent.
^abcdMean±SD (n=3) within each row followed by the same letter are not significantly different (p<0.05); ^ABCDmean±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).