Table 2.

Total phenolic and flavonoid contents and total antioxidant (FRAP) activity of EEP and WEP.

Extracts	TPC	TFC	FRAP values
	(mg GAE/g)	(mg CAE/g)	(mmol Fe2+/g)	(mg VCE/g)	(mg TRE/g)	(mg CAE/g)
EEP	200.14 ± 0.77a	109.67 ± 0.35a	2.87 ± 0.01a	213.23 ± 1.09a	292.54 ± 1.53a	133.25 ± 0.67a
WEP	212.47 ± 0.52b	118.06 ± 0.36b	2.61 ± 0.04b	193.40 ± 2.65b	264.70 ± 3.71b	121.05 ± 1.63b

Values are mean ± SEM (n = 3) and are representative of three independent experiments with similar results. Different letters within the same column are significantly different at P < 0.05 as determined by a Student''s t-test.