Fig. 1.

Reducing power and Antioxidant activity of methanolic extracts obtained from vegetable residues and BHT. a LSD (p < 0.05) values for TP, BHT, pp, CW and PP were 0.07, 0.10, 0.02, 0.02 and 0.08, respectively. Values depicted are mean ± SD for n = 3. TP: Tomato peel, BHT: Butylated hydroxytoluene, CW: cauliflower waste, pp: Pea pods, PP: Potato peel. b LSD (p < 0.05) values for TP, BHT, pp, CW and PP were 2.4, 3.4, 3.3, 2.5 and 2.6, respectively. Values depicted are mean ± SD for n = 3. TP: Tomato peel, BHT: Butylated hydroxytoluene, CW: cauliflower waste, pp: Pea pods, PP: Potato peel