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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