From:  Ellagitannins from Eucalyptus camaldulensis and their potential use in the food industry

Antioxidant activity of tellimagrandin I, pedunculagin, and vescalagin/castalagin

CompoundABTSFRAPDPPHLipoperoxidationReference
Tellimagrandin I---51.34% ± 0.72%[76]
Tellimagrandin I255.9 mmol/100 g ± 8.48 mmol/100 g210.62 mmol/100 g ± 5.45 mmol/100 g191.00 mmol ± 0.04 mmol of Tx/100 g-[74]
Tellimagradin I--1.45 µg/mL ± 0.02 µg/mL71.47% ± 5.64%[77]
Tellimagrandin I54.5 μmol/L ± 0.6 μmol/L-73.5 μmol/L ± 2.5 μmol/L-[79]
Tellimagrandin I73.6 μmol/L ± 3.2 μmol/L-65.8 μmol/L ± 1.2 μmol/L-[79]
Pedunculagin83.69% ± 4.28% inhibition 0.111 mg/mL-0.139 mg/mL-[83]
Tellimagrandin I0.03 μmol/L ± 0.02 µmol/L Tx equivalent/µg-94.65% ± 0.29%-[65]
Pedunculagin10.8 μg/mL ± 0.7 μg/mL---[80]
Vescalagin--5 mg/mL-[44]
Castalagin--4 mg/mL-[44]
Vescalagin/Castalagin--4,455 mg ± 15 mg AAE/100 g86% ± 1%[70]
Vescalagin/Castalagin--33.643 mmol ± 3.129 mmol of Tx/100 g-[82]
Pedunculagin--1.55 µmol ± 0.12 µmol of Tx equivalent/µmol-[37]
Tellimagrandin I--1.33 µmol ± 0.03 µmol of Tx equivalent/µmol-[37]
Return to article view

AAE: ascorbic acid equivalent; -: not involving