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).