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Evaluation of Antioxidant Capacity of Two Ocimum Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

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Table 3. Pooled DPPH radical scavenging activity, Hy- droxyl radical scavenging activity, Reducing power and Total antioxidant capacity (TAC) of the different tested
Figure 2. Total antioxidant capacity of Ocimum basilicum and Ocimum gratissimum leaf extracts, and reference compounds at different concentrations
Figure 3. Hydroxyl radical scavenging activities of Ocimum basilicum and Ocimum gratissimum leaf extracts and reference compounds at different concentrations
Figure 4. Reducing powers of Ocimum basilicum and Ocimum gratissimum leaf extracts, and reference compounds at differ- ent concentrations

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