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International Journal of Phytomedicine and Phytotherapy

Table 7 Antioxidant activities of plantain, soycake, rice-bran and oat-bran flour and control samples

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Concentration

  

Sample

50.00 mg/mL

75.00 mg/mL

100.00 mg/mL

IC50 mg/mL

DAAI

R-square

ABTS Free Radical Scavenging Activities (mg TEAC/g)

 100% Plantain

0.0031 ± 0.0001g

0.0078 ± 0.0003g

0.0125 ± 0.0001e

64.35a

1.55

0.9507

 PSC

0.0040 ± 0.0001f

0.0085 ± 0.0000f

0.0130 ± 0.0012d

61.23b

1.63

0.9429

 PSR

0.0058 ± 0.0000d

0.0100 ± 0.0001d

0.0141 ± 0.0013c

55.66d

1.80

0.9349

 PSO

0.0060 ± 0.0001c

0.0101 ± 0.0001c

0.0142 ± 0.0001c

58.12d

1.72

0.9313

 PSRO

0.0069 ± 0.0001b

0.0109 ± 0.0002b

0.0148 ± 0.0003b

52.67e

1.90

0.9306

 Cerolina

0.0049 ± 0.0000e

0.0096 ± 0.0001e

0.0140 ± 0.0010c

58.76c

1.70

0.9447

 Trolox

0.0091 ± 0.0000a

0.0125 ± 0.0011a

0.0162 ± 0.0002a

47.26f

2.12

0.9104

DPPH Free Radical Scavenging Activities (%)

 100% Plantain

2.92 ± 0.05g

12.08 ± 0.04g

22.67 ± 0.05g

72.26a

1.38

0.9669

 PSC

10.69 ± 0.05f

28.57 ± 0.04f

46.46 ± 0.05f

65.29b

1.53

0.9533

 PSR

17.59 ± 0.04d

37.61 ± 0.05d

55.43 ± 0.04d

60.22d

1.66

0.9524

 PSO

26.51 ± 0.04c

41.19 ± 0.05c

55.87 ± 0.04c

52.26e

1.91

0.9271

 PSRO

53.77 ± 0.05b

62.95 ± 0.04b

72.24 ± 0.05b

35.45f

2.82

0.9094

 Cerolina

13.77 ± 0.04e

31.02 ± 0.05e

48.27 ± 0.05e

62.40c

1.60

0.9457

 Glutathione

77.85 ± 0.05a

80.28 ± 0.05a

83.13 ± 0.04a

17.51g

5.71

0.8798

FRAP Inhibitory Activities (mg AAE/ g)

 100% Plantain

14.24 ± 0.03g

25.14 ± 0.03g

42.80 ± 0.02g

60.93a

1.64

0.8832

 PSC

15.42 ± 0.03f

30.06 ± 0.02f

47.21 ± 0.02f

60.04c

1.67

0.9241

 PSR

16.74 ± 0.02d

33.65 ± 0.03d

50.02 ± 0.03d

59.68d

1.68

0.9430

 PSO

17.32 ± 0.02c

34.71 ± 0.02c

50.35 ± 0.03c

58.91e

1.70

0.9490

 PSRO

18.04 ± 0.02b

36.70 ± 0.02b

50.75 ± 0.02b

57.71f

1.73

0.9626

 Cerolina

15.86 ± 0.02e

30.48 ± 0.03e

47.57 ± 0.03e

60.54b

1.65

0.9234

 Ascorbic acid

18.88 ± 0.04a

37.56 ± 0.05a

51.59 ± 0.05a

57.20g

1.75

0.9621

Fe2+ Chelation Activities (mg/ mL)

 100% Plantain

4.25 ± 0.10g

17.19 ± 0.10f

37.90 ± 0.10f

75.95a

1.32

0.9691

 PSC

8.44 ± 0.09f

17.19 ± 0.11f

37.07 ± 0.10f

71.05b

1.41

0.8727

 PSR

15.98 ± 0.11d

27.96 ± 0.10d

39.82 ± 0.08d

56.24d

1.78

0.9343

 PSO

24.49 ± 0.10c

31.43 ± 0.10c

43.41 ± 0.07c

50.51e

1.98

0.8428

 PSRO

26.17 ± 0.07b

39.46 ± 0.03b

51.91 ± 0.10b

47.29f

2.11

0.9323

 Cerolina

12.87 ± 0.10e

26.05 ± 0.07e

38.14 ± 0.10e

59.33c

1.69

0.9478

 Ascorbic acid

39.25 ± 0.08a

50.64 ± 0.09a

60.27 ± 0.12a

42.00g

2.38

0.9354

OH Free Radical Scavenging Activities (%)

 100% Plantain

0.77 ± 0.19g

16.26 ± 0.13f

52.75 ± 0.13g

77.24a

1.29

0.9905

 PSC

3.63 ± 0.06f

16.26 ± 0.13f

54.28 ± 0.12f

76.65b

1.30

0.9996

 PSR

14.07 ± 0.12d

36.04 ± 0.12d

57.80 ± 0.12d

64.53d

1.55

0.9522

 PSO

29.67 ± 0.13c

42.42 ± 0.12c

64.39 ± 0.13c

55.66e

1.80

0.9393

 PSRO

32.75 ± 0.12b

57.14 ± 0.13b

80.00 ± 0.13b

54.20f

1.85

0.8548

 Cerolina

8.35 ± 0.13e

32.53 ± 0.12e

54.73 ± 0.12e

68.79c

1.45

0.9722

 Mannitol

46.59 ± 0.08a

66.58 ± 0.09a

88.63 ± 0.15a

49.43g

2.02

0.9113

  1. Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05. Key: PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: Commercial flour meal. DAAI: Dietary antioxidant activity index