Figure 2. Antioxidant capacity of different concentrations of cana fistula (Cassia fistula), basil (Ocimum basilicum) aqueous extracts and their mix using reducing power

From

Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistula and Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination

Gamal M. Hamad, Amira M.G. Darwish, Marwa M Abu-Serie, Sobhy A. El Sohaimy

Journal of Food and Nutrition Research. 2017, 5(10), 771-780 doi:10.12691/jfnr-5-10-8