. 2022 Feb 18;11(4):588. doi: 10.3390/foods11040588

Table 1.

Total phenolic (mg GAE/g) and flavonoid (mg CAE/g) content and antioxidant activity based on DPPH and FRAP (%) of ultrasound-assisted green soybean pod extracts as a function of time and the ultrasonic amplitude level.

Time (min)	Amplitude (%)	Total Phenolic Content (mg GAE/g)	Total Flavonoid Content (mg CAE/g)	Antioxidant Activities (µmol Trolox/g)
Time (min)	Amplitude (%)	Total Phenolic Content (mg GAE/g)	Total Flavonoid Content (mg CAE/g)	DPPH	FRAP
10	30	85.9 ± 0.9 ^d	6.19 ± 0.1 ^c	24.4 ± 0.1 ^cd	41.4 ± 0.1 ^e
	40	91.5 ± 1.1 ^c	6.56 ± 0.3 ^bc	24.5 ± 0.1 ^c	44.0 ± 0.1 ^c
	50	107 ± 0.5 ^a	8.94 ± 0.1 ^a	25.6 ± 0.1 ^a	46.8 ± 0.1 ^a
15	30	90.9 ± 1.1 ^c	8.50 ± 0.2 ^a	22.8 ± 0.1 ^f	43.4 ± 0.1 ^d
	40	93.2 ± 1.0 ^c	8.69 ± 0.3 ^a	22.8 ± 0.1 ^f	45.5 ± 0.1 ^b
	50	103 ± 0.5 ^b	8.75 ± 0.1 ^a	25.2 ± 0.1 ^b	45.5 ± 0.1 ^b
20	30	90.6 ± 0.9 ^c	5.75 ± 0.1 ^c	23.0 ± 0.1 ^f	40.4 ± 0.1 ^f
	40	91.3 ± 1.1 ^c	7.44 ± 0.2 ^b	23.7 ± 0.1 ^e	40.2 ± 0.1 ^g
	50	90.1 ± 1.1 ^cd	7.38 ± 0.1 ^b	24.1 ± 0.1 ^d	40.4 ± 0.1 ^f

Data are expressed as means ± standard deviation (n = 3). Different letters (a–g) in the same column represent statistically significant difference (p < 0.05). DPPH = 2,2-diphenyl-1-picryl-hydrazyl radical; FRAP = ferric reducing antioxidant power.