Table 3. Effect of liquid-to-solid ratio on total phenolic content (in dry matter) of palm kernel cake and its antioxidant activity index at 20 min extraction time.

Liquid-to-solid ratio	w(total phenolics as GAE)/(mg/g)	Antioxidant activity index
5:1	(4.33±0.17)a	0.69±0.03
20:1	(4.90±0.28)b	1.08±0.05
30:1	(5.19±0.02)b	1.24±0.02
40:1	(5.35±0.11)b	1.34±0.13

Data are presented as mean value±standard deviation of three independent replicates (p<0.01, 95%). Values with different letter in superscript are significantly different (p<0.05 and p<0.01). GAE=gallic acid equivalent