Table 1.

Total phenolic, flavonoid content, antioxidant parameters and tyrosinase inhibitory effect.

Parameters	Results
Total phenolic content (mg GAE/g)	21.16 ± 0.10
Total flavonoid content (mg RE/g)	7.05 ± 0.63
DPPH (mg TE/g)	14.87 ± 0.59
ABTS (mg TE/g)	39.00 ± 0.43
CUPRAC (mg TE/g)	47.53 ± 0.18
FRAP (mg TE/g)	27.53 ± 0.27
Tyrosinase (mg KAE/g)	18.67 ± 0.28

GAE: Gallic acid equivalents; RE: Rutin equivalents; TE: Trolox equivalents. KAE: Kojic acid equivalents. Values are reported as mean ± SD of three parallel experiments.