Bactericidal and antioxidant properties of essential oils from the fruits Dennettia tripetala G. Baker

Table 2 Antioxidant capacity of fruits E. oils in Dennettia tripetala (mg/mL)

Activity	Essential oils of D. tripetala		Commercial Antioxidant (Positive Controls)
Activity	URO (IC₅₀)	RFO (IC₅₀)	Vitamin C (IC₅₀)	β-Carotene (IC₅₀)
DPPH ^•	0.87 ± 0.23	0.62 ± 0.12	3.39 ± 0.12	0.32 ± 0.22
ABTS ^{• +}	1.59 ± 0.11	0.90 ± 0.02	2.70 ± 0.03	0. 69 ± 0.13
LP ^•	2.03 ± 0.10	1.90 ± 0.00	3.40 ± 0.10	1.67 ± 0.11
NO^•	2.01 ± 0.12	1.27 ± 0.03	2.33 ± 0.11	1.85 ± 0.10

URO unripe fruit essential oil, RFO ripe fruit essential oil, ^{• +} cation radical, Values are mean ± SD, n = 3
The IC₅₀ (mg/mL) was calculated from standard curve linear regression equation for each oil and positive controls
Significant difference was considered at a level of P < 0.05

ISSN: 2662-7671