The Meridian Tropism and Classification of Red Yeast Rice Investigated by Monitoring Dermal Electrical Potential

Table 2

Antioxidant activity of red yeast rice and distilled water.

Determination method	Red yeast rice	Distilled water
PH	4.22 ± 0.19	7.01 ± 0.01
Redox potential (mV)	359.63 ± 6.68	512.70 ± 9.36
ABTS (equal to the amount of Trolox standard solution substance) (mmol)	0.48 ± 0.11	0.02 ± 0.00
FRAP (amount of FeSO4 standard solution substance) (mmol)	0.080 ± 0.004	0.01 ± 0.00
T-SOD (U)	4.71 ± 0.19	0.09 ± 0.00

Note: compared with distilled water, , . n = 5.