TABLE 3.

Total phenol content (mgGAE g⁻¹) of vegetable by‐products using different solvents

Raw material	Water	Methanol	Ethanol	Acetone	Hexane
Artichoke	42.75 ± 12.17	95.65 ± 8.24	88.15 ± 4.99	102.33 ± 6.19	36.65 ± 5.87
Asparagus	89.40 ± 5.07	69.43 ± 7.06	60.14 ± 5.85	113.65 ± 17.73	29.33 ± 4.36
Tomato	12.15 ± 0.83	37.29 ± 2.08	42.00 ± 6.19	49.61 ± 9.52	30.24 ± 4.76
Broccoli	29.87 ± 1.58	25.58 ± 2.51	28.31 ± 1.69	36.18 ± 1.89	33.45 ± 2.32
Cucumber	18.41 ± 2.68	27.26 ± 1.80	16.96 ± 2.16	20.52 ± 2.59	26.71 ± 5.21
Endive	34.01 ± 6.79	17.18 ± 2.24	16.12 ± 2.48	23.66 ± 0.93	23.44 ± 2.46
Chicory	13.56 ± 1.81	25.51 ± 3.11	21.54 ± 3.58	14.16 ± 1.45	12.30 ± 1.80