Determination of Volatile Compounds of Mentha piperita and Lavandula multifida and Investigation of Their Antibacterial, Antioxidant, and Antidiabetic Properties

Table 3

Antioxidant activity using DPPH, H₂O₂, and xanthine oxidase (XO) methods of MPEO and LMEO.

EOs	DPPH IC50 (µg/mL)	H2O2 IC50 (µg/mL)	Xanthine oxidase IC50 (µg/mL)
Mentha piperita	53.19 ± 1.12^c	34.81 ± 0.01^c	19.74 ± 0.08^c
Lavandula multifida	15.23 ± 0.05^b	21.52 ± 0.07^b	8.89 ± 0.05^b
Ascorbic acid	10.73 ± 0.82^a	4.43 ± 0.02^a	—
Allopurinol	—	—	1.24 ± 0.02^a

Different superscript letters in the same column indicate significant difference ().