Table 2.

Total phenolic content and free radical scavenging capacities of tomato seed flour extracts.

Sample	TPC	ORAC	DPPH	ABTS
	mg GAE/g	µmoles TE/g	µmoles TE/g	µmoles TE/g
TSF1	2.00 ± 0.11	88.57 ± 2.42	3.57 ± 0.09	3.39 ± 0.08
TSF2	1.97 ± 0.30	86.32 ± 7.01	3.81 ± 0.20	3.58 ± 0.61

TSF1, tomato seed flour extract from the first batch; TSF2, tomato seed flour extract from the second batch; TPC, total phenolic content; ORAC, oxygen radical absorbing capacity; DPPH, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity; ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging capacity; GAE, gallic acid equivalents; TE, Trolox equivalents; all results are reported on a per tomato seed flour dry weight basis.