Table 1. Antioxidant capacities of the obtained solvent fractions from Corni fructus
Fraction | 90% Ethanol extract | n-Hexane | Ethyl acetate | n-Butanol | Water |
DPPH1)(mM GAE) | 1.64±0.09c2) | 2.85±0.02b | 7.91±0.10a | 1.53±0.11c | 0.13±0.02d |
ABTS(mM TE) | 1.94±0.13d | 3.94±0.11b | 13.36±0.18a | 2.43±0.10c | 0.31±0.01e |
FRAP(mM TE) | 2.82±0.07c | 3.33±0.13b | 18.86±0.32a | 3.07±0.02bc | 0.31±0.01d |
TPC(GAE mg/100 mL) | 24.78±1.37c | 47.48±0.56b | 145.84±0.95a | 24.20±0.61c | 2.53±0.04d |
TFC(CE mg/100 mL) | 6.83±0.25c | 85.67±0.87a | 48.67±0.12b | 4.15±0.04d | 0.48±0.00e |
TAC(mg/100 mL) | 0.60±0.01c | 0.46±0.00d | 0.70±0.01b | 0.97±0.01a | 0.01±0.00e |
DPPH, 1,1-diphenyl-2-picrylhydrazyl; ABTS, 2,2’-azono-bis(3-ethylbenzot hiazoline-6-sulfonic acid); FRAP, ferric ion reducing ability; TPC, total phenolic contents; TFC, total flavonoid contents; TAC, total anthocyanin contents.
Values represent the means ± SD (n=3) and different letters indicate significant differences (p<0.05).