Table 2. Antioxidant capacities of fractions from Corni fructus by Diaion HP 20 gel column chromatography

Fraction	20% EtOH	40% EtOH	60% EtOH	80% EtOH
DPPH1)(mM GAE)	0.68±0.08c2)	10.22±0.15a	3.56±0.19b	0.00±0.00d
ABTS(mM TE)	4.42±0.05c	37.29±1.00a	18.66±0.37b	0.41±0.00d
FRAP(mM TE)	6.16±0.05c	27.32±0.14a	20.56±0.17b	0.31±0.01d
TPC(GAE mg/100 mL)	51.97±0.32c	580.84±7.45a	239.82±9.32b	5.31±0.12d
TFC(CE mg/100 mL)	16.67±0.14c	166.24±1.31a	54.18±0.13b	4.22±0.10d
TAC(mg/100 mL)	0.01±0.00b	0.74±0.02a	0.04±0.00b	0.04±0.02b

DPPH, 1,1-diphenyl-2-picrylhydrazyl; ABTS, 2,2’-azono-bis(3-ethylbenzot hiazoline-6-sulfonic acid); FRAP, ferric ion reducing ability; TPC, total phenolic contents; TFC, total flavonoid contents; TAC, total anthocyanin contents.
Values represent the means ± SD (n=3) and different letters indicate significant differences (p<0.05).