Table 4 Antioxidant activity of jatropha hull extracts at room temperature
Treatment 1 g meal: 30 ml solvent three times, each time ultrasound for 1 h then soaking 24 h | DPPH scavenging effect (% ± SD) | Hydrogen peroxide scavenging effect (% ± SD) | Total reductive capability (m/g) ± SD. |
|---|---|---|---|
Ethanol:1 N HCl 70:30 | 91.8 ± 0.20 | 14.0 ± 0.10 | 4.8 ± 0.01 |
Ethanol:0.5 N HCl 70:30 | 90.8 ± 0.40 | 13.9 ± 0.05 | 54.3 ± 0.20 |
Ethanol:1 N NaOH 70:30 | 6.7 ± 0.05 | 9.6 ± 0.02 | 4.8 ± 0.02 |
Ethanol:0.5 N NaOH 70:30 | 13.3 ± 0.10 | 15.5 ± 0.01 | 4.1 ± 0.07 |
1 N NaOH | 100 ± 0.01 | 12.3 ± 0.20 | 18.8 ± 0.03 |
0.5 N NaOH | 100 ± 0.01 | 13.1 ± 0.10 | 11.3 ± 0.01 |
1 N HCl | 94.0 ± 0.30 | 12.4 ± 0.01 | 19.5 ± 0.20 |
0.5 N HCl | 91.0 ± 0.02 | 14.4 ± 0.30 | 30.5 ± 0.10 |
1 N NaOH then neutralize with 1 N HCl | 82.4 ± 0.05 | 1.8 ± 0.01 | 16.2 ± 0.01 |
0.5 N NaOH then neutralize with 0.5 N HCl | 89.1 ± 0.01 | 11.9 ± 0.04 | 17.5 ± 0.08 |
1 N HCl then neutralize with 1 N NaOH | 94.0 ± 0.20 | 14.8 ± 0.07 | 31.4 ± 0.05 |
0.5 N HCl then neutralize with 0.5 N NaOH | 92.1 ± 0.01 | 13.3 ± 0.05 | 31.6 ± 0.02 |
BHT | 51.5 ± 0.3 | 23.7 ± 0.4 | 101 ± 0.1 |