Antioxidant capacity assessment of S. xanthocarpum fruit extracts. (A) Reducing power ability of extracts, (B) DPPH radical scavenging activity, (C) Protective activity of extracts against lipid peroxidation. Extracts were prepared in HX-hexane, BZ-benzene, CH-chloroform, EA-ethyl acetate, AC-acetone, ET-ethyl alcohol and AQ-water as described in Methods section. Standard antioxidant compounds (Std) were used as control for comparison. Reducing power was measured at different concentration of extracts (200–1000 μg/ml) and BHT was used as control. Radical scavenging activity of extracts was evaluated in the concentration range 250–1000 μg/ml. Lipid peroxidation inhibition (%LPOI) activity was determined in presence of 200 μg of extract in reaction mixture and BHA was used as standard. The results are expressed as mean ± SD (n = 3). Antioxidant activities of the extracts varied significantly with different concentrations (p < 0.001).