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. 2018 Aug 23;55(10):4174–4183. doi: 10.1007/s13197-018-3347-z

Table 3.

Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity measured by ABTS and FRAP assays of the vegetable by-products

Flour
	TPC (mg GAEs/g_dw)	TFC (mg QEs/g_dw)	ABTS (mg TEs/g_dw)	FRAP (µmol FeSO₄ * 7H₂O/g_dw)
Broccoli by-products	14.59 ± 0.14^b	5.55 ± 0.16^b	23.70 ± 1.29^c	212.4 ± 12.6^b
White wine grape pomace	90.51 ± 0.36^d	8.84 ± 0.10^c	110.13 ± 2.90^d	1619 ± 85.3^c
Red wine grape pomace	107.40 ± 2.08^e	12.99 ± 0.39^e	127.36 ± 2.89^e	1886 ± 156.7^d
Artichokes by-products	20.43 ± 0.97^c	9.83 ± 0.14^d	16.76 ± 0.16^b	267.2 ± 2.29^b
Tomato peel	5.30 ± 0.22^a	2.21 ± 0.02^a	4.21 ± 0.27^a	23.3 ± 0.63^a

Results are expressed as mean ± SD for n = 3

^a–eData in columns with different superscripts are significantly different (p < 0.05)