Fig. 2.

Influence of extraction temperature on the contents of total phenolics, total flavonoids and total antioxidant activity (DPPH, ABTS assays) of the extracts from asparagus residues ^a. Theresults were expressed as mean ± standard deviation (n = 3), the different letters indicated that the difference was significant (P < 0.05), and the only same letter was expressed as insignificant difference (P > 0.05). ^a Extractions were carried out for 2 h with the solvent of 50 % ethanol