Table 3.

Phytochemical and antioxidant activities of mung bean flour-based films processed under different conditions.

Treatments	Total Phenolic Content (µg GAE)/G	Total Flavonoid Content (µg CE)/G	Ferric Reducing Antioxidant Power (%)	ABTS + Radical Scavenging Activity (%)	DPPH Radical Scavenging Activity (%)	Hydroxyl Radical Scavenging Activity (%)
MF	17.90 ± 0.269 c	13.63 ± 0.068 b	68.33 ± 1.528 c	65.00 ± 1.000 c	55.66 ± 1.155 c	62.00 ± 2.646 c
MFC	47.57 ± 0.061 b	29.17 ± 0.055 b	80.33 ± 1.281 b	70.00 ± 1.000 b	75.33 ± 1.528 b	69.00 ± 1.000 b
MFCU	51.40 ± 0.115 a	31.87 ± 0.166 a	84.00 ± 1.000 a	74.00 ± 2.000 a	79.66 ± 1.155 a	72.33 ± 2.082 a

Note: MF represents mung bean flour films; MFC represents mung bean flour film incorporated with clove oil; MFCU represents mung bean flour film incorporated with clove oil and prepared with ultrasonication; GAE represent gallic acid equivalents; CE presents catechin equivalents; ABTS represents 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid; DPPH represents 2,2-diphenyl-1-picrylhydrazyl. Data are shown as mean ± standard deviation. Different superscripts indicate significant differences.