Table 2.

Antioxidant activity of studied plant species based on total phenolic, flavonoids, and condensed tannin levels (g GAE/100 g DW).

Plant species	Total phenolic content g GAE/100 g DW	Total flavonoid content g RE/100 g DW	Condensed tannins content g CE/100 g DW
Coriander (C. sativum)	1.372 ± 0.096c	1.024 ± 0.081b	0.123 ± 0.027c
Parsley (P. crispum)	2.163 ± 0.104a	1.573 ± 0.083a	0.308 ± 0.034b
Celery (A. graveolens)	1.739 ± 0.089b	0.814 ± 0.061c	0.365 ± 0.038a

Amounts are mean (n = 6) ± SE. Numbers in the identical column followed by various lower-case letters (a–c) are significantly different (p < 0.001).