Table 2 Antioxidant activity of HRP and spicy HRP.

From: Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder

Treatment

IC50 DPPH (µg/ mL) ± SD

IC50 ABTS (µg/ mL) ± SD

FRAP (mg TE/g of dry extract) ± SD

FICA (mg QE/g of dry extract) ± SD

HRP

189.08 ± 0.99a

77.63 ± 0.54a

91.12 ± 0.91d

23.33 ± 0.27c

ESP

150.69 ± 0.65b

62.31 ± 0.42b

92.34 ± 0.78c

24.08 ± 0.14b

ESS

142.54 ± 0.90c

61.00 ± 0.31c

93.77 ± 0.22b

25.40 ± 0.42a

CSP

96.35 ± 0.59d

56.11 ± 0.38d

93.71 ± 0.39b

24.77 ± 0.33ab

CSS

31.29 ± 0.15e

52.02 ± 0.40e

94.68 ± 0.97a

25.23 ± 0.40a

  1. Levels of mean values that were not connected in the column by the same letter are significantly different at p < 0.05. The Tukey’s HSD test distinguishes between differences in least squares means at significance level or α = 0.05.