Figure 1.

Total phenolic compounds (mg TE 100 g⁻¹ DM) and antioxidant capacity (mg GAE 100 g⁻¹ DM) by ABTS, ORAC and DPPH assays of the rocket, spinach and watercress byproducts. Total phenolic compounds and antioxidant capacity were evaluated in fresh form (F) and during pulps freezing (M0, M1, M2, M3, M4, M5 and M6, corresponding to 24 h after freezing, months 1, 2, 3, 4, 5 and 6 of freezing, respectively) and drying storage (DM0, DM2, DM4, DM6, corresponding to months 0, 2, 4 and 6 of drying storage). Bars of the same color (same byproduct) and corresponding to the same method of storage (freezing or drying) with different superscript letters are significantly different (p < 0.05). Lowercase letters were used for fresh and frozen pulps forms, while uppercase letters were used for fresh and dry powders.