Abstract
The ABTS, and DPPH assays were used for determining to investigate the antioxidant effect in vitro of Polysaccharide from Camellia Cake. Different concentrations of the sample were determinated by assay method. Results showed Polysaccharide from Camellia Cake had an appreciable antioxidant effect in a concentration-dependent manner. The EC50 values against DPPH and ABTS free radicals were 0.106 mg/ml and 1.05mg/ml respectively.
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