In a study of the in vitro antioxidant activity of ethanol extracts of maca cultivated in Yunnan, ethanol extracts from 3 colored types (white, yellow, and purple) of maca were shown to have dose-dependent total antioxidant and free radical scavenging effects, as measured by the ferric reducing antioxidant potential (FRAP), hydroxyl radical scavenging ability (HRSA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity [11].
Different methods were proven to be appropriate for assessing the antioxidant activity: ferric reducing antioxidant power (FRAP) [1], 2.2diphenyl-1-picrylhydrazyl (DPPH assay) [4], Trolox equivalent antioxidant activity (TEAC) [9], oxygen radical absorbance capacity (ORAC) [5] and in most cases it is necessary to use several combined tests to obtain good reliability [10].
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