Table 2
Antioxidative capacities of five different fractions from crude extract of rapeseed cake

	Fractions
	I (H2O)	II (30% ethanol)	III (50% ethanol)	IV (70% ethanol)	V (100% ethanol)
	TPC (SAE, mg/mL)1)	0.25±0.07b4)	0.47±0.08a	0.36±0.03ab	0.10±0.65c	0.05±0.01c
DPPH radical scavenging activity (%)	85.22±0.11a	88.34±1.79a	86.33±1.05a	70.51±2.84b	52.45±0.21c
FRAP (ascorbic acid equivalent, mg/mL)2)	0.12±0.00c	0.19±0.00a	0.17±0.02b	0.09±0.00d	0.07±0.00d
TEAC (Trolox equivalent, mg/mL)3)	0.27±0.04b	0.44±0.06a	0.37±0.04a	0.15±0.02c	0.06±0.02c

SAE, sinapic acid equivalent.
FRAP, ferric reducing antioxidant potential.
TEAC, trolox equivalent antioxidant capacities.
^a-dMeans with different letters within the same row are significantly different at p<0.05 by Duncan’s multiple range test (n=2).