Ultrasonic-Assisted Extraction of Phenolic Compounds, Flavonoids, and Antioxidants from Dill (Anethum graveolens L.)

Table 2

Total phenolic compounds, total flavonoid content, and antioxidant activity of dill extracts from UAE and CE.

Method	Total phenolic compounds	Total flavonoid content	IC50 (mg/mL)
	(mg GAE/g extract)	(mg RE/g extract)	ABTS	DPPH
UAE	135.88 ± 3.23^a	229.53 ± 4.97^a	0.034 ± 0.00^b	0.12 ± 0.00^b
CE	2.67 ± 0.27^b	3.31 ± 0.21^b	4.43 ± 0.07^a	4.94 ± 0.03^a

Remark: mean values with different letters within each group are significantly different ().